Jane Pierce's Baked Clams

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3 dozen clams
1 teaspoon powdered mace
1 teaspoon powdered nutmeg
2-1/2 to 3 cups grated bread crumbs

In taking out the clams, save several dozen of the largest and finest shells, which must afterwards be washed clean and wiped dry. This is for minced clams.

Either chop the clams fine or leave them whole, and mix with some powdered mace and nutmeg. Butter the sides and bottom of a large, deep dish, and cover the bottom with a layer of bread crumbs. Over this, scatter some very small bits of sweet butter. Then a layer of clams, minced or whole; next another layer of bread crumbs and small dabs of butter. Proceed in this manner until the dish is full, finishing at the top with a layer of crumbs.

Set the dish in a preheated 375-degree oven and bake about 15 minutes. Have ready the clam shells, and fill them with the baked mixture, either leaving them open or covering each with another clam shell. Place them on a large hot dish and send them to the table piping hot.


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