Scalloped Clam Recipe

Buy 12 big soft clams in the shell and three dozen opened clams. Ask the seller to open the first dozen, care being used not to injure the shells, which are to be used in cooking the clams. Clean the shells well, and put two soft clams on each ½ shell; add to each a touch of white pepper, and ½ a teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice, add four of these to each shell, strew over the top a thin layer of cracker dust; place a piece of table butter on top, and bake in the oven until brown. Scalloped clams are delightful when properly cooked.