Take the clams out of the shells and scald them slightly in their own liquor. Replace them in the half shell, pepper and salt, and then cover with fine bread crumbs, and bake quickly. Make a little white sauce of the clam liquor mixed with cream and a little butter and spoon-ful of flour thickening, and pour a spoonful of it over the clam in the shell when it has become browned. Serve same as oysters, on a small fish plate, with a piece of lemon.