Ingredients: Two hundred soft clams, one large onion, twenty large crackers, can of tomatoes, parsley (chopped fine), half a pound of butter, one large tea-spoonful of sweet marjoram, thyme, sage, savory, half a tea-spoonful of ground cloves, and half a tea-spoonful of curry. Boil well; then add half a pint of milk and half a pint of sherry wine. CLAM FRITTERS (see page 230). CLAM SOUP (see page 93).