A laboratory manual of foods and cookery

Clams. Clams are of two kinds. They are known as hard and soft, or round and long, and in Rhode Island the hard, round clam bears the Indian name Quahaug, the soft-shell clam being the only " clam." The round clams are raked from the bottom of shallow waters and are used when young and small in place of raw oysters. The long clams lie buried in the mud of creeks and shores left exposed at low tide, and are dug out of the mud with hooks. Both kinds of clams have a tough portion that is softened in cooking and that is more or less indigestible. The long " neck ' which protrudes from the shell should be discarded. Clams are always in season. They are cheap and are commonly used in soups and chowders. Scallops. Scallops as purchased consist solely of the round white muscle which operates the shell. The scallop is migratory and reaches the creeks and shores in autumn. Lobsters. The muscle of lobsters compares favorably with meat. When fresh, and served at a suitable time, lobsters are not indigestible. Crabs. Crabs, like lobsters, shed their shell annually. When the new shell is forming, they are called soft-shell crabs. They are found near the coast of the Southern and Middle States, and are usually high-priced. Crabs should be inspected according to the rules for lobsters. Steamed Clams For steaming, clams should be bought in the shell. Wash in several waters. Place in saucepan, allowing \ c. water to i qt. clams. Cover closely and steam until clams partially open. Care should be taken not to overcook them. Serve with melted butter. A few drops of lemon juice may be added to the butter. Clam Broth Ingredients : 2 doz. clams water 2 tbsp. butter pepper salt Method : Wash and scrub clams and place in saucepan with cold water. Cook until shells are open. Evaporate liquid down to 2 c. Remove soft part from shells, add to liquid, add seasonings, reheat, and serve with a cracker or piece of toast. Clam Chowder I Ingredients : 3 doz. clams i onion 1 c. boiling water 4 tbsp. butter 2 c. potato cubes 4 c. scalded milk 4 slices bacon 8 crackers salt and pepper Method : Wash and steam clams. Remove meat and chop. Cook potatoes, bacon, onion, salt, pepper, and butter in clam juice until vegetables are soft, adding more water if needed. Add clams and simmer 3 minutes. Add milk and crackers before serving. Clam Chowder II Ingredients : f i^ doz. clams \ tsp. tabasco sauce A { i c. tomatoes \ tsp. salt I i tbsp. catsup | tsp. pepper [4 slices bacon i tsp. parsley D 4 . , ( i cubed potato i onion r / i slice toast - - diced \ sliced lemon \ 2 tbsp. cracker crumbs Method : Strain liquor from clams, add to B with boiling water. Simmer until potatoes are tender, add A, boil 3 minutes. Add C. Oyster Broth Ingredients : i c. oysters \ tsp. salt \\ c. milk pepper i^ tbsp. water i tbsp. butter Method : Scald milk. Heat oysters in water until plump. Add milk and seasonings. Oyster Stew Ingredients : i pt. oysters i pt. thin white sauce . Method : Heat the oysters in their own liquor or sufficient water until the edges curl. Add cooked oysters to white sauce just before serving. Oyster Cocktail Ingredients : i tsp. grated horseradish 2 tbsp. tomato catsup 6-8 drops tabasco sauce \ tsp. salt