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Patties of Soft Clams

Prepare and keep hot six small patties. Remove all sandy parts, keeping nothing but the perfect bodies of thirty-six good-sized soft clams, plunge in a quart boiling water with teaspoon salt for two minutes and drain on a sieve. Mix in saucepan one ounce butter with one and a half ounces flour, heat well, then moisten with a half gill milk and gill cream. Season with a teaspoon salt, saltspoon each cayenne and grated nutmeg and pour in two tablespoons sherry. Sharply mix until it comes to a boil, then add clams, gently mix and cook for one minute. Dress patties on a hot dish, evenly divide clams into patties, sprinkle a little freshly chopped parsley over, place covers on and serve.