Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
2 dozen cherrystone clams in shells
1 tbsp lemon juice
1/2 tsp Worcestershire sauce
2 drops Tabasco sauce
3/4 cp chili sauce or ketchup
1 tbsp prepared horseracish
1/8 tsp salt
4 small lettuce leaves
1 - Clean and open clams
2 - Cut clam meat loose from shells; chill thoroughly
3 - Cocktail Sauce: Blend lemon juice, Worcestershire sauce, Tabasco, chili sauce or ketchup, horseradish, and salt.
4 - Chill well.
5 - To serve, line chilled sea-food cocktail glass with lettuce leaf.
6 - Spoon 6 shelled clams into each.
7 - Beat sauce to thoroughly mix.
8 - Spoon sauce onto clams or serve in bowl so guests may help themselves.
Makes 4 cocktails.