Seafood cookery from Carteret County kitchens

Drain clams and save liquor. Chop. Scald liquor; add butter, macaroni, crumbs, cheese, seasonings, and clams; mix well. Blend in egg. Place in a well-greased 1-quart casserole. Bake in a moderate oven, 350 degrees, about 45 minutes or until firm. Serves 6. STUFFED CLAMS 1 dozen large shell clams 3/4 cup chopped onion 1 14-ounce can mushrooms, 1/4 cup butter or other fat, drained and chopped melted 3 tablespoons flour 1 teaspoon salt dash pepper 2 tablespoons butter or other % cup dry bread crumbs fat, melted Shuck clams. Chop. Wash shells thoroughly. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stirring constantly. Fill well greased clam shells. Combine butter and crumbs; sprinkle over top of each shell. Bake in a hot oven, 400 degrees, for 10 minutes or until brown. Serves 6. CLAM AND POTATO CASSEROLE 1 quart clams % cup butter or other fat Y% cup flour 1% teaspoons salt dash pepper %4 teaspoon curry powder 1% cups clam liquor and milk 1% quarts sliced cooked potatoes %4 cup chopped onion 2 tablespoons grated Parmesan cheese paprika Drain clams and save liquor. Chop. Melt butter; blend in flour and seasonings. Add liquor gradually and cook until thick and smooth, stirting constantly. Add clams. Place one-half the potatoes in a well-greased 2-quart casserole, sprinkle one-half the onion over potatoes, and cover with one-half the sauce. Repeat. Sprinkle with cheese and paprika. Bake in a moderate oven, 350 degrees, for 45 to 50 minutes or until brown. Serves 6. FRIED CLAMS 1 quart clams 1 egg, beaten 1 tablespoon milk 1 teaspoon salt dash pepper 1 cup dry bread crumbs or cracker crumbs Drain clams. Combine egg, milk, and seasonings. Dip clams in egg mixture and roll in crumbs. Place clams in a heavy frying pan which contains about one-eighth inch of fat, hot but not smoking. Fry at moderate heat. When clams are brown on one side, turn carefully and brown on the other side. Cooking time approximately 5 to 8 minutes. Drain on absorbent paper and serve plain or with a sauce. Serves 6. Notes Notes HOW TO SELECT FRESH FISH Eyes bright, clear, full and bulging. Gills reddish-pink, free from slime or odor. Scales adhering tightly to the skin, bright-colored with characteristic sheen. Flesh firm and elastic, springing back when pressed, not separating from the bones. Odor fresh, free from objectionable odors. Servings of fish are generally based on one-third to one-half pound of the edible part per person. When serving steaks, fillets, or sticks, use one-third pound per person or 30 pounds per hundred people, one-half pound of dressed fish per person or 45 pounds per hundred people, and when purchased in the round or whole, allow 1 pound per person or 90 pounds per hundred. Bluefish, mackerel, flounder and trout are the four most popular fish in Carteret County. They are also the most plentiful and are available almost all the year around. Seasonal favorites of local Carteret folk are: hogfish, sea mullet, jumping mullet, spots. HOW TO BONE SHAD Shad is a delicacy, but most folks object to the numerous fine bones which remain in the fillets. Boneless shad is served in a limited number of restaurants, and is sold at a large markup in food outlets located in large cities. The boning method involves starting with fillets and making a series of slanted cuts paralelling the lines of fine bones. The direction of each cut is guided by the bone endings which are visible on the surface of the fillets. At least eleven cuts are required, after which the fillet has a ragged, open appearance. This is corrected by pressing the raised portions together, ending with a narrow but attractive boneless fillet.