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Clams Sauted and Creamed

Pick over, rinse quickly and drain on a towel two strings of soft-shelled clams. Chop fine and season with onequarter of a teaspoon each of salt and pepper. Heat one tablespoonful of butter in a frying pan and drop in the clams by spoonfuls. When well browned turn each spoonful carefully over and brown on the other side. Now with a spoon break up the mixture and dredge over it one tablespoonful of flour, turning and stirring until it is absorbed. Add gradually one-half of a cup of cream or rich milk, stir until it thickens and boils, add more seasoning if necessary and serve on thin buttered toast.