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Shellfish: Sauce

Quahog Cocktail (an individual service). 6 tiny quahogs, 1 tablespoonful clam liquor, Speck cayenne, 1 teaspoonful ground celery, 1 teaspoonful tomato catsup, 1 teaspoonful vinegar, Dash McIlhenny's Tabasco Sauce, 1 teaspoonful Worcestershire Sauce.

Put the quahogs in a glass with clam liquor, add cayenne, celery, tomato catsup, vinegar, Tabasco and Worcestershire Sauce. Stir thoroughly with fork.

Roast Clams.

Wash the clam shells thoroughly and drain in a colander. Spread them in a dripping pan and put in a hot oven. The shells will begin to open in five or eight minutes. Take from the oven, and, holding the shell over a warm dish, let the clam and juice drop out. Season with butter, salt, and pepper; serve very hot with thin slices of buttered brown bread.