Clams

Clams are similar in composition to the oyster and same general rules followed in preparing and serving. They are much used for food and considered a great delicacy. They contain a tough portion that is not used in sick-room cookery, but the clear juice, on account of its digestibility and stimulating properties, is invaluable in the sick room. Clams are in season all the year around.

Varieties

There are two varieties, the hard and soft shell clams. The hard shell are known as quahaugs. The small or round "little neck clams" take the place of Blue Points to serve raw when oysters are out of season.

1 Farmer's Bulletin No. 375.

Energy Value Of Oysters

2 oysters .........................=14 Calories.

100 grams oysters ...................=50 Calories.

1 cup (solid) oysters ..............=3 84 Calories.

See Table, page 64, for energy value of other ingredients.

Raw Oysters

"Wash, scrub the shells well under a stream of water with a vegetable brush. With a hammer break the thin edges of the shell so that a knife may be inserted to sever the muscle which holds the two parts of the shell together; when this is cut remove the upper half and wipe the edges free from any grains of sand. Then sever the muscle which joins the oyster to the other shell, so that it may be easily lifted out without the necessity of cutting. Arrange six oysters on an oyster-plate on crushed ice, and serve with salt, black pepper and lemon juice. A quarter of lemon cut lengthwise may be placed in the center of plate, and bit of parsley.

Oysters Roasted In The Shell

Wash the shells very carefully with a brush. Put them in a wire broiler over glowing coals, the round side of shell down so as to hold the juice. Cook them quickly, turning once or twice until the shell opens. They may also be cooked in a hot oven. When done remove the upper half of the shell; season them quickly with salt, pepper and a tiny bit of butter and vinegar, if liked, and serve them while very hot.

The true oyster flavor is delightfully developed by preparing in this way. They may also be served with melted butter, salt, pepper and lemon juice.

To Wash Oysters

Place oysters in strainer over a bowl and pour one tablespoon of water over each one-half cup of oysters. Take each oyster up in fingers and remove any particle of shell that may adhere to tough muscle.

Pan Roast Oysters

Wash oysters and put in saute pan or chafing dish and gently stir with spoon. When bodies grow plump and the edges curl remove from heat. Season with salt and pepper and a little butter and serve on rounds of toast, with eighth of lemon for individual dishes; or serve on platter and garnish with toast points, watercress and lemon.

Broiled Oysters, 320 Calories

(Individual Rule).

4 oysters. 4 teaspoons butter.

¼ cup cracker crumbs. Salt and pepper.

Select large oysters. Wash, drain and dry between towels. Melt butter. Season cracker crumbs with salt and pepper. With silver fork lift each oyster by tough muscle, and dip first in butter, then in crumbs. Place on a buttered fine wire broiler and broil, turning often until brown and the juice begins to flow. Serve plain, garnished with parsley and a piece of lemon or prepare cream toast and sprinkle with fine chopped celery, and place the broiled oysters on top.