100 soft shell clams
1 c. melted butter
1 tbsp. lemon (or onion) juice

Scrub the clams thoroughly, removing any that are imperfect. Then put them in a large pot with 1 cup of cold water, and a few slices of onion. close the pot tight, but stir the clams once or twice with a big wooden spoon. Do not let come to a frothy boil, but see to it that the clams all open.

Strain off the clam liquor, through a clean cheesecloth, and serve in cups to drink. The opened clams are served on a big platter or deep dish, and dished out on individual plates. Fork is used to remove the clam from its shell, and take the black cap off the head. Serve with a warm soup dish containing the melted butter sauce (mixed with the lemon or onion juice or Worcestershire sauce, if desired) and each diner dips the clam into butter before eating.