97. Clams, Mariniere - Bretonne

Scrub well two quarts of small clams and steam in a covered kettle until they open. Remove them from the shells and throw into a saucepan with two chopped onions and two tablespoons of chopped parsley, and all the juice of the clams. Simmer until well blended, then add a tablespoon of roux (No. 137), and pour over pieces of toasted French bread. Mussels can be cooked in the same way.

98. Clams And Rice - Mexican

Boil half a cup of rice until dry (No. 225) ; add a pint of small clams, which have been cooked in their own juice, and seasoned with chile powder. Heat through, then press into a greased mould, dry in the oven for a minute or two, and turn out on a hot dish.

99. Clams And Vermicelli

Boil a quarter of a pound of vermicelli for fifteen minutes. Drain and add a tablespoon of butter and salt to taste. Melt a heaping tablespoon of butter, add the same of flour and cook without browning. Stir in a cup of clam liquor and, when it thickens, add a cup of chopped clams and a pinch of chile powder - canned minced clams can be used. Butter a pudding dish, fill it with alternate layers of vermicelli and clam, with the vermicelli on top. Sprinkle with" bread crumbs, mixed with grated cheese, and brown in the oven.