CLAMS. — Technically, this familiar name applies to j a very large assortment of bivalves, all probably more or less of the same species, but varying in shape, size, and colour more from circumstance of place and con- dition than from distinction of family. Almost, if not quite, all Glams are edible, passing from the giant Clam of the Pacific (Tridacna gigas), which has been known to weigh with its shells over 5001b., and the fish upwards of 201b., to the humble British mussel. The common Clam of America ( Unga arenaria) (Fig. 477) chiefly demands our attention, as it is that to which the following receipts refer. As a food, when nicely and tastily prepared, it is pronounced very delicious, and although it is occasionally met with on the British coast, those supplied to us in tins from America answer every purpose, and fill up what would otherwise prove a serious gap in our culinary supplies. The Clam submits graciously to every form of cooking that the clever cook can devise for shell-fish, but far above all in the estimate of a true-born American stands the immortal Clam chowder. Fig. 477. Clam. The following receipts have been carefully collected from the best American and other sources, and although the terms “soft,” “hard,” and “ little -necked ” Clams are mentioned, the same style of cooking will answer for all, or any ; but the little-necked Clams are usually eaten raw, like oysters. Clam Cliowcler. — (1) Take i peck of bard or soft Clams, remove them from their shells, cut the soft parts free, and chop the rest quite fine. Put the chopped parts into a deep kettle, with water enough to cover them, and boil them gently until they begin to grow tender. In the meantime peel and slice two onions, six potatoes, and 1 pint of tomatoes, and soak lib. of hard biscuits in milk, or crackers may be used without being soaked. When the chopped Clams are tender, take them out of the kettle with the skimmer, and put in all the other ingredients in layers, alternating with the Clams, and using the soft parts in addition. Season each layer with salt, pepper, and a little powdered thyme, savory, and sweet marjoram, and pour over enough cold water to entirely cover the chowder. Place the kettle over the fire where the chowder will boil gently for about twenty minutes ; then see if the potatoes and onions are tender. As soon as they are done, test the seasoning of the chowder, make it to taste, and serve. (2) Take about Goz. of pork, cut it up into small slices, put these into a 2qt. stew-pan, and either fry or bake until they are of a light-brown colour. Put about 21b. of raw and sliced potatoes, Rb. of onions cut into slices, and 2 breakfast- cupfuls of Clams in layers on the pork ; add 1 pint of milk and Clam-liquor (which has been previously strained) in equal parts, a teaspoonful of salt and half the quantity of pepper✪ Clam Chowder ; then put a breakfast-cupful of broken crackers on the top, and bake until the potatoes are done, which will take a little more than an hour. Moisten the top with a few table-spoonfuls of the Clam-liquor, and put a piece of oiled or buttered paper on the top, to prevent burning.

AI-modernized reading of the original text

CLAMS. — Technically, this familiar name applies to j a very large assortment of bivalves, all probably more or less of the same species, but varying in shape, size, and colour more from circumstance of place and condition than from distinction of family. Almost, if not quite, all Glams are edible, passing from the giant Clam of the Pacific (Tridacna gigas), which has been known to weigh with its shells over 5001b., and the fish upwards of 201b., to the humble British mussel. The common Clam of America ( Unga arenaria) (Fig. 477) chiefly demands our attention, as it is that to which the following receipts refer. As a food, when nicely and tastily prepared, it is pronounced very delicious, and although it is occasionally met with on the British coast, those supplied to us in tins from America answer every purpose, and fill up what would otherwise prove a serious gap in our culinary supplies. The Clam submits graciously to every form of cooking that the clever cook can devise for shell-fish, but far above all in the estimate of a true-born American stands the immortal Clam chowder. Fig. 477. Clam. The following receipts have been carefully collected from the best American and other sources, and although the terms “soft,” “hard,” and “ little -necked ” Clams are mentioned, the same style of cooking will answer for all, or any ; but the little-necked Clams are usually eaten raw, like oysters. Clam Chowder. — (1) Take 1 peck of hard or soft Clams, remove them from their shells, cut the soft parts free, and chop the rest quite fine. Put the chopped parts into a deep kettle, with water enough to cover them, and boil them gently until they begin to grow tender. In the meantime peel and slice two onions, six potatoes, and 1 pint of tomatoes, and soak lib. of hard biscuits in milk, or crackers may be used without being soaked. When the chopped Clams are tender, take them out of the kettle with the skimmer, and put in all the other ingredients in layers, alternating with the Clams, and using the soft parts in addition. Season each layer with salt, pepper, and a little powdered thyme, savory, and sweet marjoram, and pour over enough cold water to entirely cover the chowder. Place the kettle over the fire where the chowder will boil gently for about twenty minutes ; then see if the potatoes and onions are tender. As soon as they are done, test the seasoning of the chowder, make it to taste, and serve. (2) Take about Goz. of pork, cut it up into small slices, put these into a 2qt. stew-pan, and either fry or bake until they are of a light-brown colour. Put about 21b. of raw and sliced potatoes, Rb. of onions cut into slices, and 2 breakfastcupfuls of Clams in layers on the pork ; add 1 pint of milk and Clam-liquor (which has been previously strained) in equal parts, a teaspoonful of salt and half the quantity of pepper ; then put a breakfast-cupful of broken crackers on the top, and bake until the potatoes are done, which will take a little more than an hour. Moisten the top with a few table-spoonfuls of the Clam-liquor, and put a piece of oiled or buttered paper on the top, to prevent burning.

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