Seafood cookery from Carteret County kitchens

Blend ingredients, adding drained clams last. Thin to desired consistency with clam juice. Serve with potato chips. Mrs. Naomi Schlick Gloucester Club HOBO CLAM DIP 1 8-0z. package cream cheese 1/4 teaspoon celery seed 1 cup sour cream 2 radishes, chopped fine 2 teaspoons Worcestershire Sauce _—'1 -7%4-oz. can minced clams 3 dashes hot pepper sauce ‘‘Seasoning’’ salt to taste 1 small green minced onion, with tops Whip cheese and cream until fluffy. Blend in drained clams and other ingredients. Season to taste. Chill thoroughly before serving. Mrs. R. E. Walton Sound View Club CLAM CHEESE DIP Combine 7-ounce can minced clams (drain off and save liquid) with 8-ounce package cream cheese, 1/4 cup clam liquid, 2 teaspoons lemon juice, | tablespoon A-1 Sauce, 4 teaspoon garlic salt, 1/4 teaspoon horseradish. Blend well. Makes about 2% cups of delicious dip. Mrs. G. E. Thompson Crab Point Club 25 pounds clams in shell 1/3 stick butter 2 to 3 pounds white potatoes 1 gallon water 2 slices fat pork salt and pepper to taste Open clams, wash thoroughly and grind. Put in large saucepan with 1 gallon water and cook slowly for 30 minutes. Add potatoes which have been cooked and mashed. Fry fat slowly and add drippings to clam mix- ture. Add butter, salt and pepper. Simmer on low heat for 30 minutes. Serves 12. Mrs. Cecil Morris Atlantic Club 3 cups clams, chopped 1 medium onion, diced 6 medium white potatoes, diced 1/3 cup rice 5 cups water salt and pepper to taste 6 tablespoons melted fat Combine first five ingredients. Bring to boiling point. Add rice, salt, and pepper. Cook until potatoes are done, about 30 minutes. (Clams will become tough if overcooked.) Serve while hot. Note: If desired, other vegetables (corn, carrots, tomatoes, etc.) may be added. Mrs. Joe Barnes Wildwood Club 1/4 pint clams 1 # 2 can tomatoes 1/4 pound fat pork 1 teaspoon salt 6 medium potatoes 1 teaspoon pepper 1 medium onion 3 or 4 cups water 1 or 2 tablespoons hot pepper vinegar Grind and fry meat. Add fat to 3 cups water. Grind clams, onion, and potatoes together, and add to fat and water. Add more water if needed. Cook over medium heat, stirring often. Add salt, pepper and vinegar. After the potatoes are soft, add tomatoes and continue cooking a few minutes longer. Fannie Nichols Sound View Club 1 quart chopped clams 1/4 pound salt pork, diced 2 qts. water 5 medium potatoes, cubed 2 medium onions, chopped dash of salt dash of pepper corn meal dumplings Dice salt pork, fry until crisp and golden brown. Put fried pork into pot in which chowder is to be cooked. Add chopped clams, water and seasoning. Cook slowly until clams are tender (two to three hours). Then add potatoes and onions, and cook until potatoes are done. Drop in corn meal dumplings on top of chowder. Cover tightly and simmer for 15 minutes. Mrs. Elva Chadwick Gloucester Club CLAM CHOWDER (NEW ENGLAND) 20 clams in shell 1 cup clam juice 1 slice fat salt pork 2 cups scalded milk 1 onion, sliced I teaspoon salt 4 white potatoes, diced 2 tablespoons butter 1 tablespoon Worcestershire Sauce 4 Pilot biscuits Wash clams and scald in their own juice. Remove clams from liquid and strain liquid through cheesecloth. Cube pork and fry. Cook onion in pork fat for five minutes, then strain fat into chowder kettle. Parboil potatoes in one cup water and add water and potatoes to fat. Add clams. When clams are almost tender, add scalded milk, salt, butter, and Worcestershire Sauce. Split Pilot Biscuits and soak in small amount of cold milk. Add to chowder. Savory, thyme and sage may be added. Serves four. (Note: Tomato juice or water may be used, replacing milk.) Mrs. G. E. Thompson Crab Point Club CLAM CHOWDER (MANHATTAN)