Shellfish
Shellfish
Clambakes "R" in Season CLAMBAKES ARE ALWAYS in season, because, unlike oysters, there's no superstition afloat that clams should be eaten…
Miniature Clambake
Lay some flat stones in an open fire and keep it going until both fireplace and stones are sizzling hot. Rake fire to one side and lay down…
Cabob-Ed Clams
Open clams freshly, remove from shells and marinate 1 hour in equal quantities olive oil, lemon juice and prepared mustard. Then cabob them…
Grilled Oysters
Partially dry large oysters on a cloth and either dip them in melted butter and then in seasoned crumbs or leave them plain. If you haven't…
Fried Oysters
I EGG, WELL BEATEN 1/4 TEASPOON SALT I DASH CAYENNE OR TABASCO 2 TABLESPOONS OLIVE OIL I TABLESPOON LEMON JUICE SIFTED CRACKER CRUMBS FAT…
Barbecue-Baked Oysters
Also allow 1 piece of bacon big enough to cover 1 oyster. Open large oysters, drain, (save liquor to enrich some other dish), cover with…
Philadelphia Style Oysters
Fry 2 dozen oysters lightly in butter burned nut brown. Pour on ½ glass oyster liquor and season. Eat with thin toast or pour oysters over…
Pennsylvania-Dutch Oyster Powder
(For making sauce or flavoring fish where oysters aren't to be had) Pound oysters with 2 ounces salt for each dozen. Press through hair…
Hangtown Fry
Break eggs in bowl and stir in some cream; pour over oysters and scramble everything lightly together, just as in making scrambled eggs…
Mussels
Mussels are so plentiful they should be used even more commonly than oysters and clams. They're not only cheaper, but easier to gather…
Mussels Soup (Wash mussels let lie in fresh)
Wash mussels, let lie in fresh water to discharge any sand, scrub shells and pull off hanging tendrils, whiskers or beard. Prepare a sauce…
Crabs
Although there are monster spider crabs in the Pacific and tropical Bimini stone crabs down in Florida, the one we commonly meet outside of…
Hard-Shelled Crabs
If you like to dissect hard-shelled crabs by the score simply drop them in a deep kettle of boiling water one at a time, so the water…
Creamed Crabs
Make a thin white sauce with 1 tablespoon flour, 1 tablespoon butter, and 2 cups milk; stir and cook 5 minutes; stir in 2 beaten egg yolks…
Soft-Shelled Crabs
The shells of crabs are so soft after shedding that soft-shell crabs must be used at once; if they're kept even overnight they begin to…
Fried Soft-Shells
Dip prepared crabs in lightly salted corn meal or flour and fry in butter on both sides. They should be quickly and lightly browned and…