Scalloped Clams

Scalloped clams garnished with parsley sprigs make a lovely presentation.

Wash thoroughly six or eight good sized clam shells, fill them with clam forcemeat, flatten them with the hand, spread over sifted breadcrumbs, smooth with the blade of a knife, and moisten with a little clarified butter. Arrange them on a baking pan and bake until they are well browned, or for about six minutes. Place them on a hot dish, and serve at once, with sprigs of parsley for garnish.