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Little-Neck Clams Served Raw

Wash a number of these clams in water, scrubbing them with a brush, wipe them dry on a cloth, open and cut them clear from their shells. Place five on a plate on the half shells, placing half a lemon in the center of the plate, and serve with crackers and a small dish of finely chopped cold cabbage. Soft Clams, Ancient Style Take a dozen nice, large, soft clams, wash them well and open them, keeping only one part of the shell with the clam. Put a piece of butter on each clam and plenty of Paprika pepper and a little strip of raw bacon. Put the clams on a roasting pan, which place in a hot oven for about ten minutes and serve it on the pan in which the clams have been cooked.