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Clam Cocktails (Put a dozen small clams)

Put a dozen small clams in an ice cold bowl and pour over them a half tablespoonful each of Worcestershire sauce, vinegar, lemon juice and tomato catsup, a teaspoonful of horseradish (if desired), and a saltspoonful each of salt and tabasco sauce. Mix and bury in ice for an hour before serving in small glasses.