1/2 cup clams
1 1/4 cups half heavy cream
4 eggs
1 tablespoon olive oil
1 cup cornstarch
1 cup water
4 cups all-purpose flour
1/2 cup butter
1 tablespoon dried basil
1/4 teaspoon dried marjoram
In a large mixing bowl, combine clams, cream and eggs. Mix well and refrigerate at least two hours. Drain clams and reserve fat.
In a large mixing bowl, beat 3/4 cup flour with butter in a separate medium bowl. Beat cream until thickened. Fold in remaining flour 1/2 cup flour and mix in the cornstarch. Fold into cream in one or two batches and allow to stand for about 2 minutes. Mix in water.
Stir flour mixture and 1/2 teaspoon water mixture into clams/cream mixture with an electric mixer. Stir clams mixture onto remaining remaining flour, stirring constantly. Dredge well, and flatten with a spoon. Cut into cubes.
Place 2 inches apart onto cookie sheet. Bake at 325 degrees F (165 degrees C) for 20 to 24 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool completely at room temperature. Allow to cool completely before cutting into bars.