Scalloped Clams
18 opened clams
48 very small dice of fat bacon
6 large clams in shell
4 tablespoons cracker-dust
White pepper
2 tablespoons butter
2 tablespoons minced celery
Have the clams that are in the shell opened carefully, so as not to injure the shells, which are to be used in scalloping the clams. Clean the shells well with brush and water. Lay two clams in each half shell, dust with white pepper, and one-half teaspoon of minced celery, and add four of the bacon dice; cover with a very thin layer of cracker-dust, put a half teaspoon butter on top and bake in the oven until brown.