Stewed Clams

Remove about three dozen small clams from their shells, place them with two
ounces of fresh butter into a stewpan, one pinch of chives and one pinch of finely
chopped chervil, adding one-half breakfast cupful of water, so that it may not be too
salt; also a small pinch of pepper and two tablespoonfuls of sifted breadcrumbs, and
boil for two minutes. Turn all out on to a dish and serve with the juice of half a
lemon squeezed over.