Or,
You may stew like oysters. The fried scallops are generally preferred.
Scalloped Clams.
Chop the clams fine, and season with pepper and salt. Cayenne pepper is thought to give a finer flavor than black or white; but to some palates it is insufferable. Mix in another dish some powdered cracker, moistened first with warm milk, then with the clam liquor, a beaten egg or two, and some melted butter. Stir in with this the chopped clams. Wash as many clam-shells as the mixture will fill; wipe and butter them; fill, heaping up and smoothing over with a silver knife or teaspoon. Range in rows in your baking-pan, and cook until nicely browned. Or, if you do not care to be troubled with the shells, bake in patty-pans, sending to table hot in the tins, as you would in the scallop-shells.