Clams Recipe

Wash and put them in a pot, with just water enough to prevent the shells

burning at the bottom of the pot. Heat them till the shells open--take

the clams out of them, and warm them with a little of the clam liquor, a

little salt, butter, and pepper. Toast a slice or two of bread, soak it

in the clam liquor, lay it in a deep dish, and turn the clams on to it.

For clam pancakes, mix flour and milk together to form a thick

batter--some cooks use the clam liquor, but it does not make the

pancakes as light as the milk. To each pint of the milk, put a couple of

eggs, and a few clams--they are good taken out of the shells without

stewing, and chopped fine, or stewed, and put into the cakes whole. Very

large long clams are good taken out of the shells without stewing, and

broiled.