Seafood cookery in North Carolina

V2 cup grated cheese 2 cups pastry mix Chop scallops. Cook garlic in butter for 2 to 3 minutes. Add cheese, seasonings, and scallops. Blend well. Prepare pastry mix as directed. Roll very thin and cut into 90 circles, 2 inches each. Place about 1 teaspoon of scallop filling in the center of 45 circles. Cover with remaining 45 circles ; press edges together with a fork and vent top. Place on a baking pan, 18 x 14 inches. Bake in a very hot oven, 450° F., for 10 to 15 minutes or until brown. Makes approximately 45 canapes. Shrimp Turnovers Vi lb. cooked shrimp 1 tbsp. chopped sweet pickles 1 tsp. horseradish 1 tsp. solt 2 tbsp. lemon juice 3 tbsp. mayonnaise 1 tsp. prepared mustard 1 cup pastry mix cream Grind shrimp. Combine all ingredients, except pastry mix and cream; blend into a paste. Prepare pastry as directed. Roll very thin and cut into 2-inch circles. Place teaspoon of filling in center of each circle. Moisten edges with cold water ; fold over and press edges together with a fork. Prick tops and brush with cream. Bake in a hot oven, 475° F., for 12 to 15 minutes or until golden brown. Makes about 48 turnovers. COAJcL Clam Chowder 3 small slices (''4 cup) salt pork 6 2 tsp. flour 2 12 oz. clams 1 cups water medium-sized onions, diced cup milk Fry pork until brown. Mix flour in fat. Add clams, water and onions. Cook 30 minutes. Milk may be added if desired just before serving. Serves 6. Carteret County Clam Chowder 1 qt. water Salt, pepper Corn meal dumplings V* lb. salt pork, cut into small cubes 2 medium-sized potatoes, cubed 1 medium onion, chopped 1 qt. clams, chopped Fry pork until crisp and brown. Add potatoes, onion, clams and water. Simmer until potatoes are done, adding water to keep mixture from becoming too dry. Season to taste with salt and pepper. Drop corn meal dumplings on top chowder. Cover tightly and simmer 15 minutes. New England Clam Chowder 1 pt. clams '/2 tsp. salt Vk cup chopped bacon or salt pork Dash pepper V4 cup chopped onion 2 cups milk 1 cup clam liquor and water Parsley 1 cup diced potatoes Drain clams and save liquor. Chop. Fry bacon until lightly brown. Add onion and cook until tender. Add liquor, potatoes, seasonings, and clams. Cook about 15 minutes or until potatoes are tender. Add milk; heat. Garnish with chopped parsley sprinkled over the top. Serves 6. Manhattan Clam Chowder 1 pt. clams 1 cup diced potatoes Ya cup chopped bacon or salt pork ' 4 tsp. thyme Vt cup chopped onion 1 tsp. salt Va cup chopped green pepper Dash cayenne 1 cup chopped celery 2 cups tomato juice 1 cup clam liquor and water Drain clams and save liquor. Chop. Fry bacon until lightly brown. Add onion, green pepper, and celery; cook until tender. Add liquor, potatoes, seasonings, and clams. Cook about 15 minutes or until potatoes are tender. Add tomato juice; heat. Serves 6. Clam Chowder — New England Style '/l lb. salt pork, diced 2 doz. large clams, cut up or ground 2 onions, finely chopped 2'/] cups hot water 4 potatoes, peeled ond diced 8 crackers 1 qt. hot milk