Are nice boiled, and then fried, or boiled and pickled, in the same
manner as oysters. Take them out of the shells--when boiled, pick out
the hearts, and throw the rest away, as the heart is the only part that
is healthy to eat. Dip the hearts in flour, and fry them in lard till
brown. The hearts are good stewed, with a little water, butter, salt,
and pepper.