FOOD FROM THE MOLLUSCA AND BADIATA. 429 



hand — the black neck is seized by the thumb and fore- 

 finger of that hand, the other part is dipped into' melted 

 butter and then tossed into the mouth, when the teeth 

 close, leaving the neck of the clam between the thumb 

 and forefinger. This neck and the shells are thrown into 

 a basket, while the luscious clam is swallowed. Between 

 each half-dozen clams or so a few mouthfuls of green 

 corn or brown bread are taken, and pei'haps fried onions 

 also, in which case brandy- and-water has to be taken 

 medicinally. It is a primitive way of eating, yet to a 

 Rhode Islander a "bake" is an epicurean treat, throwing 

 the most elaborate Parisian menus into the shade. 



Clams the size of small native oysters, or even less, 

 served on a plate filled with pounded ice, are, particu- 

 larly in summer, a most refreshing and appetite- 

 reviving dish. In 1882, 2,400 lbs., and in 1883, 8,640 lbs. 

 of clams were preserved or canned in British Columbia. 



Soft clams (Mya arenaria and M. truncata) form upon 

 the coast of New England immense banks, upon which 

 constant demands are made by the poorer classes as a 

 means of sustenance, without any apparent diminution 

 of the products. The consumption of these mollusks is 

 considerable during every season, but especially in sum- 

 mer, along the entire coast of the Northern States, from 

 New York to Maine ; but nowhere is it so great as at 

 Boston. In most places the regular fishermen sell the 

 clams in their natural condition; but in some localities, 

 like New York, they are generally taken from the shell 

 and sent to market in packages of twenty-five, which, 

 are sold on an average at three shillings the hundred. 



Clams make a palatable breakfast dish, stewed, or made 

 into fritters. They possess tonic properties, and are 

 esteemed by invalids. They may be eaten raw like oysters. 

 To stew, wash the shells clean with a scrubbing brush. 

 Add water enough to prevent their burning, and boil until 

 the shells open ; then take out and remove the shells. 

 Cook the clams in the same water, adding pepper and 

 butter. Stir in rolled crackers. Long clams are nice 

 broiled or roasted in the shell. 



