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Soft Clams En Brochette

Carefully open forty-eight fresh, medium, soft clams. Remove all sandy parts, keeping nothing but the perfect bodies, plunge in boiling water one minute and drain. Cut forty-eight thin three-quarter-inch-square pieces lean bacon, then arrange clams and bacon alternately on six skewers. Season with a half teaspoon salt and half teaspoon pepper, lightly roll in oil, then in bread crumbs, arrange on a double broiler and broil five minutes on each side. Dress on a hot dish, pour a tablespoon maitre d'hotel butter over them and serve.