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Roasted Clams

Roasted clams are served at Clam Bakes. Clams are washed in sea-water, placed on stones which have been previously heated by burning wood on them, ashes removed, and stones sprinkled with thin layer of seaweed . Clams are piled on stones, covered with seaweed, and a piece of canvas thrown over them to retain the steam .

Clams, Union League Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine. Cook until the shells open. Remove clams from shells and reduce liquor to onethird cupful. Melt two tablespoons butter, add two tablespoons flour, and pour on gradually the clam liquor; add onefourth cup cream and the clams, season with salt and pepper. Refill clam-shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon.