Make as directed for oyster stew. The
smallest clams are the best for the pur-
pose. If the large kind are used cut
them in pieces after trimming and beard-
ing.
337— Clams— Shell Roast.
Same as oysters.
338— Scalloped Clams— Half Shell.
Prepare the clams precisely as di-
rected for oysters in patties, by making
a white sauce of half clam liquor and
half milk thickened and seasoned. Put
in the scalded clams. Then put a spoon-
ful, or about two clams with the thick
sauce adhering into each clam shell.
Dredge cracker meal over the top and
bake on the top shelf in a hot oven.
Moisten the tops with the back of a
spoon dipped in melted butter✪ Scalloped Clams— Half Shell. When
brown serve. About two to a dish for
hotel dinners, or by the dozen at a res-
taurant.
Cost — About the same as scalloped
oysters.
339— Scalloped Clams— Party Dinner.
Take the clams out of the shells and
scald them slightly in their own liquor.
Replace them in the half shell, pepper
and salt, and then cover with fine bread
crumbs, and bake quickly. Make a lit-
tle white sauce of the clam liquor mixed
with cream and a little liutter and spoon-
ful of flour thickening, and pour a spoon-
ful of it over the clam in the shell when
it has become browned. Serve same as
oysters, on a small fish plate, with a
piece of lemon.
340— Fricasseed Clams on Toast.
12 large thin slices of buttered toast.
4 dozen clams and their liquor.
6 yolks of eggs.
1 pint milk.
2 ounces butter.
1 ounce flour.
1 lemon, cayenne, salt✪ Fricasseed Clams on Toast.
Boil the milk. Take the clams from
their shells and scald in their own liquor,
drain them from it and cut them in
pieces. Strain the clam liquor into the
milk, add a spoonful of thickening, the
98
SAN FRANCISCO HOTEL GAZETTES
butter, and the yolks slightly beaten,
and salt and cayenne to taste. Squeeze
in the juice of the lemon. Then put in
the cut clams. Dish spoonfuls on toast
cut in neat shapes, or on fried crusts.
Cost of material — clams 35, yolks 6,
milk 4, butter 4, lemon and seasonings
3, buttered toast 8; GO cents for 12 dish-
es, or 5 cents per dish — or depending rn
price of clams.
Note. — The foregoing dish can be
made choaper if desired by several little
omissions, and the breakfast or lunch
dishes contemplated will be large enough
for two at dinner where it is only a side
dish.
341— Clam Patties.
The same as oyster patties, or, with
the clams prepared as for scalloped or
for fricasseed clams on toast put into
pastry shells instead.
342— Soft Shell Clams Fried.
This is a large kind of clam with a
brittle shell. Cut ofiP the leathery dark
portion that projects from the shell and
remove with knife and fingers the beard
and string from the inside. This leaves
^he clam in the ring sha{)e in which they
come to market sometimes strung on
twine. Throw them as they are taken
out of the shell into a pan of cold water
When wanted dry them between two
towles, dip in beaten egg with a little
water in it and then in cracker meal and
fry in hot lard the same as oysters. Drain
in a colander. Serve piled along the
middle of a large dish with a quartered
lemon and curled parsley for garnish.
Cost of material — Clams at $1,50 per
100 15c, eggs 4, cracker meal 2, lard to
fry 4, lemon 2, table extras 3; 30 cents
per dozen. Usual charge 50 cents. ✪ Fried Clams
Page 104 · 3 recipe records on this page
Presented as published in 1886. 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
Make as directed for oyster stew. The smallest clams are the best for the purpose. If the large kind are used cut them in pieces after trimming and bearding.
337— Clams— Shell Roast.
Same as oysters.
338— Scalloped Clams— Half Shell.
Prepare the clams precisely as directed for oysters in patties, by making a white sauce of half clam liquor and half milk thickened and seasoned. Put in the scalded clams. Then put a spoonful, or about two clams with the thick sauce adhering into each clam shell. Dredge cracker meal over the top and bake on the top shelf in a hot oven. Moisten the tops with the back of a spoon dipped in melted butter. When brown serve. About two to a dish for hotel dinners, or by the dozen at a restaurant.
Cost — About the same as scalloped oysters.
339— Scalloped Clams— Party Dinner.
Take the clams out of the shells and scald them slightly in their own liquor. Replace them in the half shell, pepper and salt, and then cover with fine bread crumbs, and bake quickly. Make a little white sauce of the clam liquor mixed with cream and a little liutter and spoonful of flour thickening, and pour a spoonful of it over the clam in the shell when it has become browned. Serve same as oysters, on a small fish plate, with a piece of lemon.
340— Fricasseed Clams on Toast.
12 large thin slices of buttered toast. 4 dozen clams and their liquor. 6 yolks of eggs.
1 pint milk.
2 ounces butter. 1 ounce flour.
1 lemon, cayenne, salt.
Boil the milk. Take the clams from their shells and scald in their own liquor, drain them from it and cut them in pieces. Strain the clam liquor into the milk, add a spoonful of thickening, the
butter, and the yolks slightly beaten, and salt and cayenne to taste. Squeeze in the juice of the lemon. Then put in the cut clams. Dish spoonfuls on toast cut in neat shapes, or on fried crusts.
Cost of material — clams 35, yolks 6, milk 4, butter 4, lemon and seasonings 3, buttered toast 8; GO cents for 12 dishes, or 5 cents per dish — or depending rn price of clams.
Note. — The foregoing dish can be made choaper if desired by several little omissions, and the breakfast or lunch dishes contemplated will be large enough for two at dinner where it is only a side dish.
341— Clam Patties.
The same as oyster patties, or, with the clams prepared as for scalloped or for fricasseed clams on toast put into pastry shells instead.
342— Soft Shell Clams Fried.
This is a large kind of clam with a brittle shell. Cut ofiP the leathery dark portion that projects from the shell and remove with knife and fingers the beard and string from the inside. This leaves ^he clam in the ring shape in which they come to market sometimes strung on twine. Throw them as they are taken out of the shell into a pan of cold water When wanted dry them between two towles, dip in beaten egg with a little water in it and then in cracker meal and fry in hot lard the same as oysters. Drain in a colander. Serve piled along the middle of a large dish with a quartered lemon and curled parsley for garnish.
Cost of material — Clams at $1,50 per 100 15c, eggs 4, cracker meal 2, lard to fry 4, lemon 2, table extras 3; 30 cents per dozen. Usual charge 50 cents.
Records on this page
Scalloped Clams— Half ShellFricasseed Clams on ToastFried Clams