Scalloped Clams
There will be needed thirty-six opened, soft clams, and twelve large ones in the shell. Have the latter opened carefully, so as not to injure the shells, which are to be used in scalloping the clams. Clean the shells well with a brush and water. Lay two clams in each half shell, dust with white pepper and one-half teaspoon of minced celery, and add four very small dice of fat bacon; cover with a very thin layer of cracker dust, put a piece of butter on top and bake in the oven until brown.
Clams and oysters are incorporated in fritters, croquettes, patties, cutlets (see entrées, fritters, etc.), and are also served à la Newburg. See Chapter on Chafing-dish Recipes.
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