Separate the hard from the soft parts of the clams.

Chop the hard parts fine.

Substitute the soft and the chopped parts of the clams for the lobster and proceed as for lobster a la Newburgh.
Oyster, chicken, turkey or sweetbread a la Newburgh may be prepared by substituting one of the above ingredients for the lobster.
=Lobster a la Bordelaise.= INGREDIENTS.
2 cloves of garlic, chopped.
1 sliced carrot.
2 tablespoonfuls of butter.
2 glasses of white wine (half a cup).
Meat of 2 lobsters.
1 glass of brandy.
3 tablespoonfuls of butter.
Chopped parsley, white and cayenne pepper, salt.
_Method._--Melt the butter in the blazer and in it cook the onion and carrot about five minutes.

Remove the carrot; add the wine, lobster and seasonings.

When thoroughly heated, add the butter, parsley and brandy and serve at once.
=Hawaiian Lobster Curry.= (ADA D.WAGG.) INGREDIENTS.
1-1/2 tablespoonfuls of butter.
1/2 an onion, chopped 1 clove of garlic, very fine.
A small piece of grated ginger root.
1-1/2 tablespoonfuls of cornstarch.
1-1/2 tablespoonfuls of curry powder.
1 pint of milk.
1 grated cocoanut.
Meat of a lobster weighing 2 pounds.
Salt and pepper to taste.
_Method._--Grate the cocoanut and set it aside to soak an hour in one pint of milk.