There are many kinds of these bivalves, but these of which we speak are greatly appreciated as an article of food. Small ones an inch to an inch and three-quarters in diameter are served raw, in the months of May, June, July and August, entirely replacing the oyster. Little neck clams are the most remarkable of their kind, their principal characteristic being the uniting to the hinge of cardinal and lateral teeth; beside these they possess three other teeth, two being diverging. They are far preferable to the large clams for all culinary preparations, being more tender, of a finer flavor and their taste less strong than the others.

(994). Clams, Philadelphia Style (Lucines Orangees A La Philadelphie)

Procure two dozen medium sized clams; poach them in their own juice with as much water, and as soon as they are firm to the touch, drain them off. Fry two finely cut-up shallots in butter without letting them attain color, add the clams, and heat them with a little sherry and brandy, seasoning with mignonette and a very little salt; just when prepared to serve thicken the gravy with cream, egg-yolks and a small quantity of butter. Serve the clams in a vegetable or deep dish, and lay on top and around some small round three-quarters of an inch rice croquettes.

(995). Clams A La Poulette (Lucines Orangees A La Poulette)

Poach twenty-four clams, suppressing the hard parts, put them into a sautoir with a pint of poulette sauce (No. 527) and heat them thoroughly; season with pepper, mignonette, nutmeg and lemon juice, and thicken the whole with egg-yolks and fresh butter, adding chopped parsley.

(996). Clam Pancakes And Fritters (Crepes Ot Beignets De Lucines Orangees)

Break two whole eggs into a bowl, and add a pinch of white pepper; beat them thoroughly with a tablespoonful of flour and a tablespoonful of cream; stir briskly, and put into the mixture ten medium sized raw clams chopped up very tine, and with this preparation make some rather thick pancakes.

Fritters

Place in a saucepan one gill of milk, half an ounce of butter, some cayenne pepper and nutmeg; boil the whole and add three ounces of flour; dry the paste, then remove it. from the tire, incorporating slowly into it two whole eggs, and finish with four spoonfuls of double cream; now add to the paste six ounces of small sized clams, drained and chopped; mix well and then take up some of the preparation with a spoon held in the right hand and using the first finger of the left hand, detach it from the spoon, and let it fall into hot frying fat; when done, drain and range the fritters on napkins.

(997). Stuffed Clams (Lucines Orangees Farcies)

Fry colorless two ounces of finely chopped onions in two ounces of butter, dredge over two spoonfuls of flour, stir well, then add the liquor from ten raw clams, two ounces of chopped mushrooms, and one gill of white wine; boil up the whole, skim off the foam arising to the top, and reduce to half, seasoning with red pepper and nutmeg. Chop up the raw clams, and set them into the prepared sauce; place it on a brisk fire and stir steadily, and when the clams are poached, add some chopped parsley, and thicken with egg-yolks and cream. Lay this preparation aside for further use, but if it is to be used at once, fill upsome well rounded buttered clam shells, dust over with bread-crumbs and lay a small pat of butter on top of each: place them on a baking pan in the oven to heat and color nicely, then arrange them crown-shaped on a folded napkin, garnishing the center with very green parsley branches.

Stuffed Clams Lucines Orangees Farcies 285

Fig. 266.

Long Or Soft Clams (Lucines)

Long or soft clams resemble somewhat the Venus clam, however, they have no exterior tube. These mollusks live in both sand and mud.

(998). Soft Clams Fried, Garnished With Fried Parsley (Lucines Papillons Frites Garnies Au Persil Frit)

Drain some medium sized soft clams; immerse them in milk, drain them once more, then roll them in flour and fry. After being rolled in the flour, they may be dipped in beaten eggs, then in bread-crumbs and fried until a fine color is assumed; dress them on a napkin, garnishing with fried parsley.

(999). Soft Clams On Skewers Or Hatelets (Lucines Papillons En Brochette Ou Hatelets)

Run some silver skewers through the soft clams, alternating each piece with a three-quarters of an inch square of lean, unsmoked bacon; dip the whole into melted butter, and roll them in breadcrumbs, broil them over a slow fire, and when done dress on a hot dish and cover with maitre-d'hotel butter (No. 581). They may be prepared exactly the same only omitting the bread-crumbs.

(1000). Soft Clams A La Newberg (Lucines Papillons A La Newberg)

Warm in a sautoire two ounces of butter, add to it one dozen very fresh soft clams, a little salt, black and cayenne pepper, boil for a few minutes, moving them with care so as to avoid breaking them, moisten with a gill of Madeira and a little veloute sauce (No. 415), add two egg-yolks and a little cream, also a little butter. Warm without boiling, and serve.

Soft Clams A La Newberg Lucines Papillons A La New 286

Fig. 267.