Roast Clams.
Wash the clam shells thoroughly and drain them in the colander for a few minutes. Spread them in an old dripping-pan and put them into a hot oven. The shells will begin to open in five or eight minutes. Take them from the oven, and, holding the shell over a warm dish, let the clam and juice drop out. Season with butter, salt, and pepper, and serve very hot, with thin slices of buttered brown bread.
When possible, get the clams twenty-four hours before they are to be used, and after washing them thoroughly put them in a pan with just enough cold water to cover them; then, for a peck of clams, sprinkle in half a pint of corn meal. This will make the clams plump and tender.