Seafood cookery from Carteret County kitchens

1 quart clams 4 tablespoons Worcestershire 8 medium potatoes sauce 8 medium onions 1 teaspoon hot pepper sauce 2 cans tomato paste 4 tablespoons bacon drippings % bottle catsup salt and pepper to taste Grind clams, potatoes, and onions in food chopper. Put in heavy pot and cover with water. Cook over low heat until potatoes are soft, stirring frequently to keep from sticking. Add bacon drippings, tomato paste, catsup, Worcestershire Sauce and hot sauce. Add enough water to make one gallon of chowder. Add salt and pepper. Simmer about 1 hour, stirring occasionally. This recipe makes a very thick chowder. More water may be added if desired. Serve piping hot with crackers. Mrs. W. H. Williams Beaufort Club BAKED CLAM CHOWDER PATTIES 2 cups left over clam chowder % cup self rising flour 1 egg Drain excess liquid from chowder and mash potatoes thoroughly. Add flour and egg. Drop in patties on greased baking sheet. Bake for 20 minutes, or until light brown at 500 degrees. Makes about 20 patties. Patties may be topped with salad dressing or tomato ketchup. Mrs. Noah Avery Russells Creek H. D. Club CLAM FRITTERS 1 small can minced clams, 1 cup flour including liquid 1 beaten egg salt and pepper to taste Combine ingredients in medium sized mixing bowl. Blend well. Fry in hot, lightly greased skillet. Note: If batter is too thick, thin with a few teaspoons of skim milk. Variations: Oysters or scallops may be used in place of clams. Fresh diced clams may also be used. Mrs. G. E. Thompson Crab Point Club 3h CLAM FRITTERS 1 pint clams, chopped 1] teaspoon baking powder 1 egg dash of pepper 3/4 cup flour 1 diced onion (optional) 1/2 teaspoon salt Mix flour, salt, pepper and baking powder. Add enough water to make a batter of medium consistency. Beat egg, add chopped onion. Add with clam mixture to flour mixture. Fry in hot skillet. Makes 10 to 12 cakes. Mrs. Fannie Nichols Sound View Club CLAMS AND RICE I cup rice 1 small can minced clams 2 cups water salt and pepper to taste bacon drippings (optional) Cook rice until almost done. Stir in minced clams, including liquid. Add seasoning. (Increase the amount of water for a soupy dish.) Continue cooking until rice is done. Serve with crackers and a tossed salad. This recipe makes an enjoyable meal. Mrs. G. E. Thompson Crab Point H. D. Club CLAM AND CORN CASSEROLE 1 7-0z. can clams or 1 cup cream style corn fresh stewed clams Y2 cup cracker crumbs 3 eggs, beaten 1 tablespoon melted butter ] tablespoon minced onion 1 cup milk 2 tablespoons chopped pimiento /2 teaspoon salt dash of pepper Drain liquid from clams, add enough milk to make one cup liquid. Combine with beaten eggs. Add remaining ingredients and pour into greased casserole. Bake in moderate oven (375 detiees) until fin L about 45 minutes. This dish serves 6. DEVILED CLAMS 2 dozen medium clams, 1 stalk celery, finely cut ground, save shells 3 onions, finely cut ] teaspoon chopped parsley % teaspoon thyme /2 teaspoon celery salt or seed 1% loaves bread (crust removed) salt and pepper to taste Break bread into small pieces. Fry onions and celery until tender. Add to bread with seasonings. Mix thoroughly. Add ground clams. Mix well. Add enough clam liquor to enable firm but not too tight packing into greased clam shells. Sprinkle surface with cracker crumbs. Fry top-side down in hot deep fat until brown. Mrs. Alice Terhune Sound View H. D. Club CLAM AU GRATIN 1 pint clams 1% cups clam liquor and milk 1/4 cup butter or other fat 1 cup cooked elbow macaroni 1 cup soft bread crumbs 1 cup grated cheddar cheese 1 teaspoon salt dash pepper 3 eggs, beaten