Stewed Clams

Squeeze some fresh lemon juice over stewed clams before serving.

Remove about three dozen small clams from their shells, place them with two ounces of fresh butter into a stewpan, one pinch of chives and one pinch of finely chopped chervil, adding one-half breakfast cupful of water, so that it may not be too salt; also a small pinch of pepper and two tablespoonfuls of sifted breadcrumbs, and boil for two minutes. Turn all out on to a dish and serve with the juice of half a lemon squeezed over.