Home › Shellfish › Shellfish: Clams

Shellfish: Clams

Clams à la Newburg. 25 soft-shelled clams, 1 tablespoonful butter, 1 tablespoonful flour, Yolks 2 eggs, 1 cupful cream.

Put butter into a saucepan; stir until heated; add the flour, and cook until it thickens. Add the beaten yolks of the eggs with cream; beat well and pour over the clams; stir thoroughly until heated and cooked, but do not boil.

Clams (Boston style). 12 soft clams, pound salt pork.

Cut pork in pieces size of dice, and fry crisp. Add clams, freed from the tough part, and sauté them in the pork fat. Serve on Boston brown bread.

Clams in Vienna Rolls.

Take a large Vienna roll, cut out a piece of the crust the size of a half dollar, and remove the soft bread from the inside. Open as many littleneck clams as will fill the roll, replace the small piece of crust, and place in the oven for ten minutes.

Take the juice from the clams, make a thickening of flour and the juice, mix with it paprika, black pepper, Worcestershire Sauce, a dash McIlhenny's Tabasco Sauce, and heat. Remove the baked roll from the oven and pour sauce over it.

Escalloped Clams. 25 clams, MRS. CURTIS'S COOKBOOK 1 cupful cracker crumbs, ½ cupful milk, + cupful clam liquor, 2 eggs (well beaten), 1 tablespoonful melted butter, Salt and pepper.

Season the clams highly, mix with crumbs moistened with milk and clam liquor; add eggs and melted butter and the clams chopped. Fill each shell, sprinkle with bread crumbs, and brown. This fills twelve shells.