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Clam and Egg Scramble

1 dozen clams 5 eggs Salt and pepper 4 tablespoons clam juice 1 tablespoon butter Wash and scrub the clams; put them in a saucepan with half a cup of water; cover closely and cook until the shells open. Remove the clams and save the juice for bouillon or other purposes. Chop the clams fine. Beat the eggs slightly; add the clams and four tablespoons of the juice. Melt the butter in the chafing dish; turn in the mixture and stir over hot water until cooked to a soft scramble. Dust with salt and pepper and serve.