Thus we often went home with five dozen clams and six or eight crabs. If she was in the mood, Mother would clean a dozen or so clams and remove the digger muscles, which she brushed with flour and sautéed quickly in butter until they were heated through and not particularly golden. Most people cooked the whole clam. Mother was independent enough to think that only the diggers were fit to eat in this manner; the rest of the clam could be used for other dishes.
