% teaspoonful of mustard, a crushed clove or garlic, and 1
teaspoonful of chopped parsley. Stir well, adding twenty-
four blanched Clams minced exceedingly fine, and twelve
mushrooms, also chopped up small. Cook for thirty minutes
in a saucepan, then put it back off the fire, add the yolks of
four eggs, and stir again for a moment. Cool, and use as
required.
Clam Fritters. — (1) Wash 1 pint of Clams, drain them, chop
them up, and add a little salt and pepper. Then make a
good frying batter, put the Clam mixture in small quantities
into it, cover well, and fry in boiling fat.
(2) Put some fresh Clams into one pan and their liquor into
another. Prepare a mixture of broken crackers and flour in
equal quantities, and dip the Clams first into their own liquor
and then into this, repeating the operation three times,
lastly dipping them into milk and then again into the flour
mixture. Have ready some boiling lard, drop in a few Clams
at a time, and let them fry for four or five minutes ; then,
take them out with a skimmer, put them on a strainer,
drain away the fat, and they are ready to serve. The pan
containing the lard must be so deep that the Clams will be J
covered when put in.
(3) Carefully wash all the sand away from 1 pint of Clams, !
chop them fine, and strain the water in which they were J
washed. Have ready, over the fire, a frying-kettle half full
of fat. Mix together a breakfast-cupful of flour, the chopped
Clams, the yolk of an egg, 1 teaspoonful of salt, i salt-spoon-
ful of pepper, and enough of the water in which the Clams
were washed to make a thick batter. When the fat is hot
beat the white of one egg to a stiff froth, stir it into the
batter, drop it by the table-spoonful into the fat when it "is I
Clams — continued.
smoking hot, and fry the fritters to a good brown. Take
them out of the fat with a skimmer, lay them on brown
paper for a moment to free them from grease, and serve
them hot.
Clam- Juice Broth. — Wash the Clams in their shells in cold
water, put them on the stove in a good thick saucepan, and
as they get hot the shells will open ; then carefully pour out
the broth, strain it through a fine cloth, season to taste,
and serve hot.
Clam Soup. —(1) Prepare the Clams as for Steamed Clams ;
then take lqt. of the Clam liquor after it has settled, put it
in a saucepan, boil it, and remove the scum ; then add 1 pint
of boiling water, and season with pepper, salt, cayenne, onion,
and parsley. Put in the hard part of the Clams which have
previously been removed, and let it simmer for a quarter-of-
an-hour longer, then strain, and boil again, and while it is
boiling thicken it with 2 table-spoonfuls of flour, cooked in
1 table-spoonful of butter. Put in 1 pint of hot milk or cream✪ Clam Soup
and the soft part of the Clams, and when they are all done
put them on a dish, and serve with crackers and pickles.
(2) If the soup is wanted in a hurry, heat the Clam liquor
to boiling point, cut the Clams up into small pieces, and put
them in ; add seasoning, and pour the liquor into a tureen
over two eggs well whisked and diluted with boiling milk.
Page 377 · 2 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
% teaspoonful of mustard, a crushed clove or garlic, and 1 teaspoonful of chopped parsley. Stir well, adding twentyfour blanched Clams minced exceedingly fine, and twelve mushrooms, also chopped up small. Cook for thirty minutes in a saucepan, then put it back off the fire, add the yolks of four eggs, and stir again for a moment. Cool, and use as required.
Clam Fritters. — (1) Wash 1 pint of Clams, drain them, chop them up, and add a little salt and pepper. Then make a good frying batter, put the Clam mixture in small quantities into it, cover well, and fry in boiling fat.
(2) Put some fresh Clams into one pan and their liquor into another. Prepare a mixture of broken crackers and flour in equal quantities, and dip the Clams first into their own liquor and then into this, repeating the operation three times, lastly dipping them into milk and then again into the flour mixture. Have ready some boiling lard, drop in a few Clams at a time, and let them fry for four or five minutes ; then, take them out with a skimmer, put them on a strainer, drain away the fat, and they are ready to serve. The pan containing the lard must be so deep that the Clams will be J covered when put in.
(3) Carefully wash all the sand away from 1 pint of Clams, ! chop them fine, and strain the water in which they were J washed. Have ready, over the fire, a frying-kettle half full of fat. Mix together a breakfast-cupful of flour, the chopped Clams, the yolk of an egg, 1 teaspoonful of salt, i salt-spoonful of pepper, and enough of the water in which the Clams were washed to make a thick batter. When the fat is hot beat the white of one egg to a stiff froth, stir it into the batter, drop it by the table-spoonful into the fat when it "is I
Clams — continued.
smoking hot, and fry the fritters to a good brown. Take them out of the fat with a skimmer, lay them on brown paper for a moment to free them from grease, and serve them hot.
Clam- Juice Broth. — Wash the Clams in their shells in cold water, put them on the stove in a good thick saucepan, and as they get hot the shells will open ; then carefully pour out the broth, strain it through a fine cloth, season to taste, and serve hot.
Clam Soup. —(1) Prepare the Clams as for Steamed Clams ; then take lqt. of the Clam liquor after it has settled, put it in a saucepan, boil it, and remove the scum ; then add 1 pint of boiling water, and season with pepper, salt, cayenne, onion, and parsley. Put in the hard part of the Clams which have previously been removed, and let it simmer for a quarter-ofan-hour longer, then strain, and boil again, and while it is boiling thicken it with 2 table-spoonfuls of flour, cooked in 1 table-spoonful of butter. Put in 1 pint of hot milk or cream and the soft part of the Clams, and when they are all done put them on a dish, and serve with crackers and pickles.
(2) If the soup is wanted in a hurry, heat the Clam liquor to boiling point, cut the Clams up into small pieces, and put them in ; add seasoning, and pour the liquor into a tureen over two eggs well whisked and diluted with boiling milk.
Records on this page
Clam SoupClam Puree