SCALLOPED CLAMS

Butter a deep tin dish, put in a layer of grated bread or cracker crumbs, sprinkle in pepper and bits of butter ; then put in a layer of clams chopped fine, with butter and pepper and repeat with alternate layers of crumbs and clams until the dish is full. Let the last layer be of crumbs with plenty of butter on top ; put a plate on it after adding one cup of rich milk, and bake three-quarters of an hour ; take off the plate long enough to brown the top nicely before serving.