The encyclopædia of practical cookery

Clam-Chowder Soup. -(1) Take four or five dozen fine Clams, open them, cut up the flesh, and put them into a wellbuttered stewpan ; then add six minced blanched onions, twelve potatoes, peeled and cut into dice, a bunch of sweet herbs, a taste of nutmeg, pepper, cayenne, mace and salt, pour in sufficient fish-broth and wine to cover the whole. Put the pan on a brisk fire, and boil for thirty minutes ; then remove it to the side of the fire, and add a bottle of red wine to the broth. Thicken with a piece of butter tor details respecting Culinary Processes . Utensils , Sauces, etc., referred to, see under their special heads. Clams — continued. well kneaded in flour, or a handful of crackers, and complete the cooking' ; then remove the herbs, stir in 6oz. of butter, and serve. (2) Well wash six potatoes, and peel and cut them into small dice-shaped pieces. Wash again in fresh water; take them out, drain them, and place them in a 3qt. stewpan, adding 2qts. of cold water. Peel one medium-sized onion, chop it up very fine, and place it on a plate ; take a quarter of a bunch of well-washed and picked parsley, and place it with the onions. Well wash two bunches of celery, chop it up very fine, place it with the parsley and onions, add all these to the contents of the stewpan, and place the pan on a brisk fire ; season with a light pinch of salt, adding at the same time a table-spoonful of butter, and let all cook until the potatoes are nearly done, eighteen minutes being generally sufficient. Cut out crosswise, from a piece of fresh pork, one slice jin. thick, and cut this into pieces jin. square ; fry, and reduce these in a pan on the hot stove for four minutes, and add them to the broth, together with f teaspoonful of thyme. Lightly scald four fine medium-sized tomatoes, peel, and cut them into small pieces, and add to the preparation. Open and place in a bowl twenty-four medium-sized, fresh Clams, pouring into another bowl half of their juice. Place the Clams on a wooden board, cut each into four equal pieces, immediately plunge them into the pan with the remainder of the ingredients, and gently mix, so as to prevent burning, stirring from the bottom, and boiling only for two minutes. ( Put the pan on the corner of the stove to keep warm. Season with 1 saltspoonful of black pepper and 1 tablespoonful of Worcestershire sauce, gently stirring the whole | with a wooden spoon ; break in two crackers, stir a little | again, and leave two minutes longer on the side of the fire, but under no circumstances allowing it to boil. Pour the chowder into a hot soup-tureen, and serve. Clam Croquettes. — Steam or boil some Clams, chopping the hard parts into small pieces. Take both the soft and the hard parts and mix them with a thick cream sauce, add salt and pepper to season, and make them into small rolls or croquettes ; roll these in breadcrumbs, dip them in beaten egg, then into the crumbs again, throw them into boiling lard, and fry to a light colour. Clam Forcemeat. — Fry an onion chopped very fine in loz. of butter until it is a golden colour, adding 1 table-spoonful of flour to make a roux, moisten with j pint of stock, stirring [ well and continuously until the same hardens, season with £ table-spoonful of salt, a scant teaspoonful each of white pepper and cayenne, 1 table-spoonful of Worcester sauce,