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Baked Clams

Prepare twenty-five clams and drain.

Take one-half pint of cracker crumbs, one-half cup of warm milk, one-fourth cup of clam liquor, two beaten eggs, one heaping tablespoon of butter, and salt and pepper. Mix in one dish the crackers, and moisten first with the milk, then with clam liquor. Add the eggs and butter and the clams chopped fine.

Fill twelve clam shells heaping full, sprinkle each with bread crumbs and brown in the oven. -Mrs A. B. Brown.