Stuffed Clams

This is a recipe to be used for larger clams; or for ones which look uncouth if presented whole, such as the razor-clam. There is no need to use the shells of the clams which you are cooking. Indeed it is better to have a set of particularly comely shells which have been carefully cleaned and to use these over and over again, oiling them ever so slightly before you use them. Quahog-shells are convenient for the purpose, but scallop-shells, if fairly deep and not too large, also serve well.