Soft Clams on Skewers or Hatelets

Run some silver skewers through the soft clams, alternating each piece with a three-quarters of an inch square of lean, unsmoked bacon; dip the whole into melted butter, and roll them in bread-crumbs, broil them over a slow fire, and when done dress on a hot dish and cover with maitre-d'hotel butter (No. 581). They may be prepared exactly the same only omitting the bread-crumbs.