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Curried Soft Clams

Prepare a curry sauce and keep it hot. Have thirty-six freshly opened soft clams, thoroughly clean them, carefully removing all sandy parts and keeping nothing but the perfect bodies. Plunge them in a pint of boiling water with a teaspoon salt for one minute; drain on a sieve and add to the prepared curry sauce; gently mix and let boil on the range for one minute. Remove, pour into a hot, deep dish and serve.