This is the best mollusk recipe I know. Take two pounds of clams
already shucked. Boil them in a broth of salt water ponctuated with
one half bermuda onion that has been churned to liquid in one of
those machines that does that sort of thing. After ten minutes, add
one pint of white wine, a jigger of gin and a liberal (say 9 oz.) of
90 proof Kentucky Bourbon. Then allow to cool. Throw out the clams
and drink the gravy. Serves two.
               Art