Note 123 — INDEX

No. 123. Hustled Clams.—This is the plainest way of serving the long clam and although a very inelegant dish is a most palatable one, especially at the seaside and in the camp. To a peck of clams, after washing thoroughly, add one gill of water, cover close and boil until those on top are well opened, then pour the contents of the kettle, water and all, into a large pan and put it in the centre of the table. Serve to each person plain melted butter, to which let each add, to suit, vinegar and pepper. Take the clams in the fingers, remove from the shell, pull off the black skin that covers the snout and runs around the clam, then take the clam with the thumb and finger by the snout, dip him in the butter, and eat all but the black snout, which you will bite off. Brownbread is a very appropriate accompaniment, and is usually served with baked clams at the famous clam bakes, where the process of eating is the same.