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Clams

Clams are a kind of cockle, and are to be found on the west coast of Ireland and Scotland, and in Devonshire, Cornwall, and some parts of Wales. Though they figure largely in American cookery, they are not much used in England; but persons living on the sea-shore might make several by no means despicable dishes from them. Soyer says that they "are much superior in flavour to the oyster, and, if eaten raw, should be about the same size; but, if larger, should be made into soup, or cooked in the same way as the oyster." In America they are stewed. The clams are put into a stewpan, with a little water at the bottom of the pan, then boiled for twenty-five or thirty minutes, the scum carefully removed, and the juice seasoned with pepper and salt. Clams may also be egged and bread-crumbed and fried in boiling fat.