How To Open Clams

After washing them thoroughly, pour boiling water over, and let them stand a while. The shells will open easily.

Clam Chowder (Of Long Clams)

Fry in a deep kettle two large slices of fat pork. Add three large potatoes, sliced thin, and two quarts of hot water. Boil until the potatoes are not sufficiently done to break; then put in pilot-bread, half a pint of milk, a piece of butter large as an egg, a little salt and pepper. When it again boils up, add a pint of clams, with their liquor. Boil one or two minutes, and serve.

Another Clam Chowder

Boil a peck of clams in a quart of water. When the shells open, take out the meat; strain the water, and boil in it six potatoes, sliced. Slice an onion, and fry in pork. When the potatoes are nearly done, add the onion, a few crackers soaked in milk, salt, pepper, a spoonful of butter, and, lastly, the clams. Add milk, if too thick. Boil fifteen minutes longer, and then serve.

Scallops Stewed Or Fried

Boil scallops five minutes in their own liquor. Then add, for one quart of scallops, a pint of milk. Boil them in this three or four minutes more; then add a spoonful of flour rubbed smooth in a spoonful of butter; stir it well; add a little pepper. Boil up once, after putting in the flour and butter. They will cook a little more easily if cut in two. It is a nice way to roll them in Indian meal or crumbs, and fry in a buttered spider.

Clams Escaloped

Prepare them like oysters, using pepper instead of mace, and covering the dish with thin slices of bread, buttered, and sprinkled with pepper.

Clams are very palatable stewed like scallops or oysters.