Little-Neck Clams Served Raw

Serve raw Little-Neck clams on the half shells with lemon, crackers and a dish of finely chopped cold cabbage.

Wash a number of these clams in water, scrubbing them with a brush, wipe them dry on a cloth, open and cut them clear from their shells. Place five on a plate on the half shells, placing half a lemon in the center of the plate, and serve with crackers and a small dish of finely chopped cold cabbage.