Boston Clams

Ingredients

• three or four slices of fat salt pork
• some soft clams
• salt
• pepper
• slices of hot Boston brown bread

Method

1. 1

   Dice and fry pork until crisp.

2. 2

   Add clams, salt, and pepper, and sauté in pork fat.

3. 3

   Serve on hot Boston brown bread.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 23. The excerpt below is the record exactly as published.

salt, cayenne, bits of orange peel cut thin as thin can be, a teaspoonful of onion juice, a sliced green pepper, and, if you have them handy, a bay leaf and a sprig of thyme to give an added bouquet. Mix well, pour over the fillets, garnish with sliced orange, and pop into the Ice box to await the serving. 57 ' A BACHELOR'S CUPBOARD Snacks of Sea Food FISH These two particular sauces were invented SAUCES especially for bachelors, and they're quite new. For chile sauce, one must mash to a paste a clove of garlic, finely minced, and two red peppers which have been softened in boiling water and rubbed through a sieve. Add a bit of the water, salt, and one table- spoonful of vinegar. In the blazer have sizzling hot a cupful of olive oil and stir the pepper pulp into this. Whatever fish you elect to have, cut in fillets and cook, closely covered, in this sauce. For the other, which we will call after Pittsburg Phil, take a cupful each of tomatoes, onions, and green peppers from which the seeds have been removed. Scald and skin the toma- toes, and skin the peppers by blistering on a hot stove. Chop all together, adding salt and enough olive oil to moisten. This is not to be despised as an accompani- ment to cold beef, although it is perhaps at its best with fish. Try it on Barracuda, Spanish mackerel, Ouananiche, or even the plebeian cod, and report the result in your Sunday newspaper's Woman's Page. SARDINES would make a man bow down before a A L'INDI- Hindu god. This is how M. Mooker- ENNE jgg q£ Calcutta serves them to his Eng- lish friends. Into the chafer put a pat of but- ter and stir in the yolks of four beaten eggs, salt and cayenne to taste, and a teaspoonful of chutney. When it forms a smooth paste, mash with it some trimmed sardines from which the oil has been 58 A BACHELOR'S CUPBOARD Snacks of Sea Food wiped, dip in eggs and bread crumbs, and after saute- ing in hot butter, dish up on thin strips of toast. TURTLE Should a man be so fortunate as to have STEAK sent up from Maryland with his birds a small terrapin, then shall he call himself blessed and ask in three or four of his intimes for a quiet game. No matter what the losses, this turtle steak will amply repay the loser and make the smile of the winner ex- pand like Sunny Jim's. After melting two spoonfuls of butter in his blazer, the host, who meanwhile has the champagne cooling and the plates heating, will stir into the chafing dish a tablespoonful of mushroom ketchup, two tablespoonfuls of currant jelly, a gill of port, a dash of cayenne — why do they alw^ays say ''dash"? — and some salt. In this simmer the steak until tender, and, as a crowning touch, stir in the juice of half a lime. Piping hot should be the plates, the inevitable toast, and the steak. With the cham- pagne of the right coolness and the steak of the pre- scribed hotness, even Sam Bernard wouldn't know, I'll wager, just when one should cry "Sufficiency!" CANNED Who w^ould ever dream that the plebeian SALMON canned salmon could be transformed into a morsel of such surpassing richness that it was im- mortalized by no less a person than Thackeray him- self? Yes, canned or "tinned" salmon was in style as long ago as that, my friends. And this is how the jo- vial litterateur did it for himself and his gifted friends: 59 A BACHELOR'S CUPBOARD Snacks of Sea Food A gill of olive oil should be popped Into the blazer with a tablespoon of chopped onion, a minced clove of gar- lic, two cloves, six peppercorns, and, when browned, a can of canned salmon in Its liquid. Now add salt, bay leaf, a few slices of lemon, a pinch of curry pow- der, a pint of tomato pulp, a gill of Nierstelner, and water enough to cover the fish. Simmer twenty min- utes, then pour into a deep dish that has been lined with toast, and call it '' Bouillabaisse" CRABS Melt in the hot water pan a large spoonful A LA of butter and cook In it for five minutes a CREOLE small onion and a small sweet Spanish pep- per, minced fine. Stir while frying and add half a pint of strained tomato juice, a gill of chicken broth or canned chicken bouillon, some celery salt, and four soft shelled crabs nicely cleaned and cut in half. Sim- mer seven minutes — no longer — and serve on delicately browned toast. BOSTON Did they originate at the Somerset Club CLAMS or the Puritan? It's immaterial which, but this Is how they're done: Cut in dice three or four slices of fat salt pork and fry crisp in the chafer. Add some soft clams, freed from the tough part, salt and pepper to taste, and saute them in the pork fat, serving on slices of hot Boston brown bread

Cook this with the app: pantry check, scaling, and the assistant.