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Stuffed Devilled Clams

Open twelve large, fresh clams and place them in a saucepan with their own liquor, adding half pint cold water, and boil for five minutes. Drain well, chop them up very finely and keep on a plate. Thoroughly clean six of the best half shells, finely chop up one medium white onion and place it in a small saucepan with one ounce butter and fry to a nice light colour, lightly stirring meanwhile. Add two tablespoons flour, stir well and heat for half minute; then add half pint of the clam liquor, mix well and boil for two minutes; add the chopped clams. Season with one saltspoon cayenne pepper, a saltspoon grated nutmeg, a teaspoon English mustard and a tablespoon Worcestershire sauce. Mix well and slowly cook for ten minutes; add one teaspoon chopped parsley and half bean finely chopped garlic; mix a little and cook for five minutes more. Then add four tablespoons bread crumbs and two egg yolks; mix thoroughly and cook for two minutes longer. Transfer the forcemeat into a bowl and let thoroughly cool off. Fill the six cleaned half shells with the preparation, nicely rounding the top of each. Spread evenly a devilled butter, over them. Place the shells in a baking tin, sprinkle a very little fresh bread crumbs over them; set in the oven to bake for ten minutes, or until they attain a good golden colour. Remove and serve.