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Soft Clams, Louisiana

Open forty-eight very fresh soft clams and remove all sandy parts, keeping nothing but the perfect bodies. Thoroughly wash and brush forty-eight half-shells and discard the other forty-eight, place one clam in each half-shell, place in roasting pan one beside another, then season them evenly with a teaspoon salt and half teaspoon paprika. Chop exceedingly fine one seedless green pepper, four branches crisp celery, and evenly sprinkle them over the clams. Cut from lean bacon eight very thin slices, then cut each slice in six even pieces, arrange a piece on top of each clam, sprinkle over two tablespoons bread crumbs, then set in oven for fifteen minutes, remove, dress them on a dish and serve.