Steamed Clams
The soft-shell clam is the variety used. Pour boiling water into a large covered saucepan in which has been placed a brick or other similar foundation. Place the clams in a smaller dish and set this on the brick in the pan, letting the water come up around it. Cover the saucepan and cook about seven minutes. While the fish is steaming, prepare the following sauce: two tablespoons of melted butter; juice of one-half lemon, salt and pepper. Lay a napkin upon a hot platter and place the clams in their shells on this; cover with a second napkin and In eating, remove the clam from the shell and dip it in the sauce.