Clams à la Marinière.

pen and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two tablespoonfuls of fresh bread-crumbs. Boil for two minutes, and serve with the juice of half a lemon.

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