1 doz. clams, drained and chopped (save juice)
Butter, the size of an egg
1 sm. onion, chopped
1/2 c. flour
1 tsp. Worcestershire sauce
Pinch of salt
Pinch of pepper
1 c. milk
Parsley, fresh chopped
4 slices fresh white bread, cut in cubes
1 egg, beaten
Bread crumbs
Butter
Lemon juice

Saute butter and onions. Add flour and blend. Add clam juice, clams, Worcestershire sauce, salt and pepper. Then add milk and parsley. Add bread cubes and egg. Let stand until cool. Scrub clam shells and put mixture back into shells. Put bread crumbs, dash of butter, and a dash of lemon juice on top of each. Broil until brown. (Crab can be used the same way - exclude the clams and juice). This is how deviled clams were made at the turn of the century.