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Clam Cocktail

2 tablespoons Worcestershire sauce 2 tablespoons vinegar 3 tablespoons lemon juice 1 tablespoon tomato catsup 1 tablespoon horseradish 1 teaspoon salt few grains cayenne few drops tabasco Place clams in shallow dish after removing the black parts. Mix other ingredients. Pour over clams, and let stand for several hours. Serve ice cold in small glasses, as a first course.

The clams may be mixed with the sauce and served in halves of grapefruit, in lemon shells, or tomato cups. Set on a bed of ice.