Clams

Clams, like oysters, should be purchased in the shell whenever possible. The shell opens when the animal dies, making it easy to discard the bad ones. A dead clam is dangerous food.

If obtained the day before they are to be used, cover the clams with cold water and sprinkle corn-meal over the top of the water, using about one cup of corn-meal for a peck of clams. Let them stand over night.

To open clams steam in tightly covered vessel and if the clams are not to be served at once, remove them from the shells and drop them into cold water, to keep them from becoming tough. A peck will yield about a quart of clams without the shells.

Cut off the siphons of large clams,, as that part is very tough, and if the clams have not been treated with corn-meal, open the stomachs with a pair of scissors and scrape out the debris. Wash the clams well, to remove all sand.

Clams On The Half Shell

Small clams are served raw on the half shell, just as raw oysters are served. (See Index.)

Clam Cocktail

Follow recipe for oyster cocktail. (See Index.)

Creamed Clams

1 cup clams 1/2 cup milk

1/2 cup clam-juice

2 tablespoons butter or other fat

2 tablespoons flour 6 slices toast Salt and pepper Parsley

Bake the clams in a pan, scalding them in their own liquor, or steam them and then remove from the shell, being sure to save the juice. Chop and add them to a white sauce made from the milk, clam-juice, flour, seasoning, and fat. Serve on slices of toast with parsley as a garnish.

Deviled Clams

25 clams, fresh or canned

1 tablespoon butter or other fat

2 tablespoons flour

1 cup milk or cream

2 tablespoons bread-crumbs 2 egg-yolks

1 tablespoon chopped parsley Salt and pepper

Drain the clams and rinse them in cold water. Make a white sauce with the fat, flour, and milk or cream, and put in the crumbs, the raw egg-yolks, and the parsley. Remove from the fire, add the chopped clams, pepper to taste and salt if needed, fill scallop or clam shells, or small ramekins, with the mixture, brush them over with beaten yolk of egg, sprinkle with breadcrumbs, and brown in a hot oven (400° F.).

Fried Soft Clams

Wash soft clams (fresh or canned) and drain them upon a soft cloth, wiping them dry. Then dip each clam first into beaten egg and next into bread-crumbs, and, if much breading is liked, dip them again into the egg and crumbs. Have a saucepan containing hot fat (390° F.) about an inch deep. If you have no thermometer, test the fat by dropping in a bit of the soft part of bread. It should color to a golden hue in from 40 to 50 seconds. Lay the clams in the fat, one at a time but as quickly as possible, and cook them until brown (about one to two minutes). Serve very hot.

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Scalloped Clams

18 opened clams

6 large clams in shell

White pepper

2 tablespoons minced celery

48 very small dice of fat bacon 4 tablespoons cracker-dust 2 tablespoons butter or other fat

Have the clams opened carefully, so that the shells will not be broken. Clean the shells well with brush and water. Lay two clams in each half shell, dust with white pepper, and one-half teaspoon of minced celery, and add four of the bacon dice; cover with a very thin layer of cracker-dust, put a half teaspoon fat on top and bake in the oven (350°- 400° F.) fifteen to thirty minutes.