Clam Cocktails

Make the same as oyster cocktails, using very small clams. Omit the washing.

Escaloped Clams

Twenty-five clams, one and one-half cups of milk, three level tablespoonfuls each of butter and flour, one and one-quarter teaspoonfuls onion juice, one-half cup buttered bread crumbs, salt and pepper to taste.

Put the clams into a pan with just a little water. Place in a hot oven and when they open remove from the oven and take the clams from the shells, saving the liquor. Chop them fine, put them with the liquor and if necessary about one-fourth cup of water over the fire and allow them to simmer gently for ten minutes. Put the butter into a saucepan, place over the fire and when melted (do not let it brown) add the flour, mix, then add the milk and stir until it bubbles, remove from the fire, add the onion juice, salt, pepper and cooked clams.

Put into shells, sprinkle with buttered crumbs and bake in a hot oven until the crumbs are a nice brown.