The Epicurean
A Treatise on the Culinary Art — Charles Ranhofer of Delmonico’s — 1894
V

Clams

7 recipes

There are many kinds of these bivalves, but these of which we speak are greatly appreciated as an article of food. Small ones an inch to an inch and three-quarters in diameter are served raw, in the months of May, June, July and August, entirely replacing the oyster. Little neck clams are the most remarkable of their kind, their principal characteristic being the uniting to the hinge of cardinal and lateral teeth; beside these they possess three other teeth, two being diverging. They are far preferable to the large clams for all culinary preparations, being more tender, of a finer flavor and their taste less strong than the others.

  1. 994Clams, Philadelphia Style
  2. 995Clams a la Poulette
  3. 996Clam Pancakes and Fritters
  4. 997Stuffed Clams
  5. 998Soft Clams Fried, Garnished with Fried Parsley
  6. 999Soft Clams on Skewers or Hatelets
  7. 1000Soft Clams a la Newberg
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