Soft Clams, Ancient Style

Take a dozen nice, large, soft clams, wash them well and open them, keeping
only one part of the shell with the clam. Put a piece of butter on each clam and
plenty of Paprika pepper and a little strip of raw bacon. Put the clams on a roasting
pan, which place in a hot oven for about ten minutes and serve it on the pan
in which the clams have been cooked.