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Classic
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page 259
layers of the ingredients, season with pepper and salt, cover with water and
boil an hour and a half, adding chopped parsley to taste.
CLAM PIE.
Take three pints of either hard or soft-shell clams (if large, chop slightly),
put in a sauce-pan and bring to a boil in their own liquor, or add a little
water if needed; have ready four medium-sized potatoes, boiled till done and cut
into small squares; make a nice pie-paste with which line a medium-sized
pudding-dish half way down the sides; turn a small tea-cup bottom up in the
middle of dish to keep up the top crust; put in first a layer of clams, and then
a few potatoes, season with bits of butter and a little salt and pepper, and
dredge with flour; add another layer of clams, and so on till dish is filled,
adding juice of clams, and a little water if necessary (there should be about as
much liquid as for chicken-pie). Cover with top crust, cutting several slits for
steam to escape, and bake three-quarters of an hour.--Mrs. A. Wilson, Rye, N. Y.
CLAM STEW.
Take half peck hard-shell clams, wash shells clean, and put in a kettle with
about one tea-cup water; let steam until the shells open, when take out of
shell, strain juice, and return it with clams to the fire; after they come to a
boil, add one pint milk, a piece of butter size of an egg, three crackers rolled
fine, pepper, and salt if any is needed.--Mrs. A. W.
FRIED CLAMS.
Remove from shell large soft-shell clams; beat an egg well and add two
table-spoons water; have the clams dried in a towel, and dip them first in the
egg, then in finely-rolled cracker or bread-crumbs, and fry (longer than
oysters) in sweet lard or butter.
Oysters may be prepared for cooking in same way.--Mrs. A. W.
DEVILED CRABS.
Pick the meat from a boiled crab and cut in fine bits, add one-third as much
bread-crumbs, two or three chopped hard-boiled eggs, and lemon juice; season
with pepper, salt, and butter or cream. Clean the shells nicely and fill with
the mixture, sprinkle over with bread-crumbs and small bits of butter, and brown
in oven.
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