CLABBER

or Bonnyclabber. Sce references in Sour milk in the article on Minx and in Cottage cheese in the article on CHEESE. ing raw, the larger being generally used for broths and chowders. Where quality is paramount, the hard part of the large clam is cut off and discarded. The term ‘‘little neck,’’ correctly used, refers to the short neck of the hard clam, the soft clam having a long distendible neck. Soft clams, or ‘‘soft shell clams,’’ or ‘‘long clams’’—also of the Hast—are further distinguished by shells which are thinner, flatter, and le round. They are used in a similar diversity of ways—on the shell, broiled, fried, stewed, and steamed. They The ‘‘razor clam’’ of the Pacifie Coast—extraordinarily abundant along the beaches and tide flats of Puget Sound—is a much larger creature of entirely different shape, resembling a closed razor—of the old type—not a safety razor! For canning if is generally minced because of its size and the trimming required.