Stuffed Clams

Fry colorless two ounces of finely chopped onions in two ounces of butter, dredge over two spoonfuls of flour, stir well, then add the liquor from ten raw clams, two ounces of chopped mushrooms, and one gill of white wine; boil up the whole, skim off the foam arising to the top, and reduce to half, seasoning with red pepper and nutmeg. Chop up the raw clams, and set them into the prepared sauce; place it on a brisk fire and stir steadily, and when the clams are poached, add some chopped parsley, and thicken with egg-yolks and cream. Lay this preparation aside for further use, but if it is to be used at once, fill up some well rounded buttered clam shells, dust over with bread-crumbs and lay a small pat of butter on top of each; place them on a baking pan in the oven to heat and color nicely, then arrange them crown-shaped on a folded napkin, garnishing the center with very green parsley branches.

LONG OR SOFT CLAMS (Lucines).

Long or soft clams resemble somewhat the Venus clam, however, they have no exterior tube. These mollusks live in both sand and mud.