I love the cookbooks that churches and clubs put together as fund-raisers, members' recipes bound on a spiral. A yard sale find that's a collection of New England church supper recipes produced this recipe, which I thought sounded odd but tried anyway since canned clams are always handy, and it was so good I've been making it since. SCALLOPED CLAMS: Beat 2 eggs. Add 1 1/2 cups milk and 1/4 cup melted butter. Crush 24 saltines and add. Add 2 cans chopped clams (actually I like to add a can of whole baby clams to this) including juice. Bake in 1 1/2 quart casserole at 350* for 45-60 minutes.