Home › The World's Kitchen › Clams En Coquilles, Philadelphia

Clams En Coquilles, Philadelphia

Plunge forty-eight small clams in boiling water, boil three minutes and drain on a sieve. Place in a saucepan six finely chopped shallots, half a chopped green pepper, a small stalk celery cut in small squares, and two ounces raw ham also cut in small pieces, with one ounce butter, and gently cook ten minutes, occasionally stirring meanwhile. Add two ounces flour, stir briskly while heating one minute, pour in two gills milk, one gill cream, half teaspoon salt, two saltspoons cayenne pepper and saltspoon grated nutmeg. Mix well until it comes to a boil, then boil fifteen minutes. Add clams with half teaspoon chopped chives, mix a little, cook one minute. Divide clams, etc., in six table shells, place in a tin, sprinkle a little grated Parmesan cheese over, arrange a few little bits butter on top, set in oven ten minutes, remove and serve.