Note 134 — INDEX

No. 134. Clams au Gratin.—Chop the hard parts and mix with the soft. To a cup of clams add a cup of bread or cracker crumbs, add also one teaspoon of finely chopped onion, half a teaspoon of powdered marjoram and sage, the same of chopped celery, a little cayenne and salt if needed. Moisten with clam liquor and boiled cream, put into baking dish, sprinkle crumbs over the top, dot with bits of butter and bake a nice brown.