12 clams
2 medium sized onions
1/2 loaf bread, crumbled
3 hard cooked eggs, chopped
1 tbsp. minced parsley
Dash Worcestershire sauce
1 egg, beaten
1 ox. butter, browned, enough clam juice to moisten

Wash clams thoroughly and put through the food chopper with the onions.
Add the bread bits, chopped eggs, parsley; mix thoroughly.
Combine the Worcestershire sauce, beaten egg and browned butter.
Combine mixtures and moisten with clam juice.
Fill buttered clam shells and refrigerate for one day.