Wash clean one hundred clams. Use soft part whole and the tough part
chopped fine. Put a layer on the bottom of a buttered baking dish.
Season with salt, pepper, cayenne and a little mace and sprinkle over
plenty of stale bread crumbs and a quantity of bits of butter. Repeat
the layers until the dish is full. Put plenty of butter on top and
pour in a cup of the water from the clams. Bake in a moderate oven one
hour, and when half done pour in a tumbler of sherry.