|
Classic
Cook Books
< last page | next page >
page 68
STEWED CLAMS.
Wash clean as many round clams as required; pile them in a large iron pot, with
half a cupful of hot water in the bottom, and put over the fire; as soon as the
shells open, take out the clams, cut off the hard, uneatable "fringe" from each,
with strong, clean scissors, put them into a stew-pan with the broth from the
pot, and boil slowly till they are quite tender; pepper well, and thicken the
gravy with flour, stirred into melted butter.
Or, you may get two dozen freshly opened very small clams. Boil a pint of milk,
a dash of white pepper and a small pat of butter. Now add the clams. Let them
come to a boil, and serve. Longer boiling will make the clams almost
indigestible.
ROAST CLAMS IN THE SHELL.
Roast in a pan over a hot fire, or in a hot oven, or, at a "Clam Bake," on hot
stones; when they open, empty the juice into a sauce-pan; add the clams with
butter, pepper and a very little salt.
--Rye Beach.
CLAM FRITTERS.
Take fifty small or twenty-five large sand clams from their shells; if large,
cut each in two, lay them on a thickly folded napkin; put a pint bowl of wheat
flour into a basin, add to it three well-beaten eggs, half a pint of sweet milk,
and nearly as much of their own liquor; beat the batter until it is smooth and
perfectly free from lumps; then stir in the clams. Put plenty of lard or beef
fat into a thick-bottomed frying-pan, let it become boiling hot; put in the
batter by the spoonful; let them fry gently; when one side is a delicate brown,
turn the other.
CLAM CHOWDER.
The materials needed are fifty round clams (quahogs), a large bowl of salt pork,
cut up fine, the same of onions, finely chopped, and the same (or more, if you
desire,) of potatoes cut into eighths or sixteenths of original size; wash the
clams very thoroughly, and put them in a pot with half a pint of water; when the
shells are open they are done; then take them from the shells and chop fine,
saving all the clam water for the chowder; fry out the pork very gently, and
when the scraps are a good brown, take them out and put in the chopped onions to
fry; they should be fried in a frying-pan, and the chowder-kettle be made very
clean before they are put in it, or the chowder will burn. (The chief secret in
chowder-making is to fry the onions so delicately that they will be missing in
the chowder.)
< last page | next page >
Classic
Cook Books
|
