1 pt. clams (2, 7 oz. cans)
2 tbsp. butter
1 c. diced cooked potatoes
2 boiled eggs, chopped
1 c. chopped celery
1 tbsp. grated onion
2 tbsp. chopped pimento
1 tsp. salt
Dash pepper
1/4 tsp. thyme
1/2 c. mayo or salad dressing
Lettuce

Drain clams and cook in butter until edges curl; chop. Combine all ingredients except lettuce; chill. Serve on lettuce cups. Serves 6.