Recipe: Scalloped Clams

Purchase a dozen large soft CLAMs in the shell and three dozen opened CLAMs. Ask the dealer to open the first dozen, care being used not to injure the shells, which are to be used in cooking the CLAMs. Clean the shells well, and put two soft CLAMs on each half shell; add to each a dash of white pepper, and half a teaspoonful of minced celery. Cut a slice of fat bacon into the smallest dice, add four of these to each shell, strew over the top a thin layer of cracker dust; place a piece of table butter on top, and bake in the oven until brown. They are delightful when properly prepared.

The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)