Chop the clams fine, and season with pepper and salt. Cayenne pepper
is thought to give a finer flavor than black or white; but to some
palates it is insufferable. Mix in another dish some powdered cracker,
moistened first with warm milk, then with the clam liquor, a beaten
egg or two, and some melted butter. Stir in with this the chopped
clams. Wash as many clam-shells as the mixture will fill; wipe and
butter them; fill, heaping up and smoothing over with a silver knife
or teaspoon. Range in rows in your baking-pan, and cook until nicely
browned. Or, if you do not care to be troubled with the shells, bake
in patty-pans, sending to table hot in the tins, as you would in the
scallop-shells.