36 soft shell clams
3 c. thick white sauce
1 c. cooked ham, minced
Celery salt
Few grains of cayenne
1 tsp. lemon juice
1/2 c. bread crumbs
2 eggs, beaten with 2 tbsp. water

Steam open the well-washed clams, beard them; save the broth. In making the white sauce, use some of the clam broth. Mix the white sauce with the ham and season with the celery salt, cayenne and lemon juice. Drop the clams into this sauce. Let them stand for 2 hours. Then roll them in the bread crumbs, then in the egg, then in the bread crumbs again. Fry in deep fat (at 375 degrees) until brown.