77 Clams
Wash and boil them, until the shells open, with just water enough to prevent their burning at the bottom of the pot. When the shells open, take the clams out of them, and warm them, with a little of the liquor, they were boiled in, and a little butter, pepper, and salt. Soak a slice of toasted bread, in the clam liquor, put it in the bottom of a dish and turn the clams on to it when hot. For clam pancakes, take some of the clam liquor, and mix with a little flour, to a pint of flour put two beaten eggs, and a little salt, fry them in lard. Very large long clams are nice taken out of the shell without boiling and broiled.