376. Stuffed Clams.
—Refill six good-sized, very clean clam-shells with clam forcemeat (No. 223), and prepare them the same as stuffed crabs (No. 370).
377. Clams à la Marinière.
—Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two tablespoonfuls of fresh bread-crumbs. Boil for two minutes, and serve with the juice of half a lemon.