If you trust to me so far as to adopt the foregoing way of cooking
clams you certainly will try this next way of preparing them at the
slightest provocation. Have as many as you like and chop them. Add to
them an equal quantity of chopped boiled lobster. Sprinkle in some
parsley, also chopped, and butter to the amount above recommended.
Season with white pepper and salt, and with the mixture fill some of
the deepest clam shells, sprinkle bread crumbs over the top and brown
in a hot oven. This may be counted on at any time for a luncheon dish
when you are planning to go some persons who have entertained you at
least one better.