Clam à l'Espagnole

Ingredients

• 1 fine-chopped onion
• 1 ounce butter or oil
• 1 fine-chopped green pepper
• 1 bruised clove of garlic
• 3/4 cupful fine-chopped mushrooms
• 2 fine-cut tomatoes
• 1/2 tablespoonful butter
• 1/2 tablespoonful flour
• 1/2 cupful boiling water
• 1/2 cupful clam liquor
• 1 teaspoonful beef extract
• 1/2 dozen soft-shell clams
• 1 teaspoonful salt
• 1/4 teaspoonful pepper

Method

1. 1

   Cook onion, butter, green pepper, and garlic for 3 minutes.

2. 2

   Add mushrooms, cook for 5 minutes.

3. 3

   Add tomatoes, cover, and simmer for 8 minutes.

4. 4

   In another saucepan, melt butter, add flour, stir for 2 minutes.

5. 5

   Add boiling water, clam liquor, and beef extract, cook for 5 minutes.

6. 6

   Add this sauce to the first saucepan, season, and add boiled clams.

7. 7

   Serve in a border of rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 83. The excerpt below is the record exactly as published.

4 teaspoonful pepper ; mix the yolks of 2 eggs with y, cupful cream, add it to the clams, toss for a few minutes over the fire without boiling, then serve. Fried Soft-shell Clams. — Procure freshly opened soft-shell dams, remove them with a fork out of their liquor on to a soft towel, and after drying lay the clams on a dish, dust over with flour ; then take each one separately on a fork, dip first in beaten egg) then roll in cracker dust, lay them thus prepared on a clean board for 30 minutes to dry. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as melted put in as many clams as will conveniently go in ; fry light brown, first on one side then on the other ; fry the remainder the same way, using more lard and butter if necessary. Arrange them nicely on a hot dish, and serve with biscuits and butter or buttered toast. In place of lard or butter, beef fat or larding pork may be used. Soft-shell Clams Fried in Batter.— Procure 1 dozen soft- shell dams, drain and dry on a towel. Mix the yolks of 2 eggs with Vt cupful clam liquor, 2 heaping tablespoonfuls fiour, 1 tea- spoonful melted butter, beat this with a spoon for 3 minutes ; then add the 2 whites beaten to a sti£F froth, take each clam on a fork, dip into the batter, and drop into boiling fat ; fry light brown like crullers till done. Deyilled Clams. — Melt 1 ounce butter in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; add Vt cupful 126 SEA FOOD, Etc. fLne*chopped mushrooms, cook 5 minutes; add 1 helping table- spoonful flour, stir 2 minutes ; add Vt pint clam liquor, stir and cook till smooth ; then add 12 fine-chopped clams, Vt even teaspoon* ful pepper, stir and cook 6 minutes ; remove from fire. Mix the yolks of 2 eggs with y, cupful cream, add it to the clams, fill this preparation into 6 well-cleaned clan) shells, sprinkle oyer some fresh grated bread crumbs and a little melted butter, and bake to a fine color in a hot oyen. (If liked, 1 clove of bruised garlic may be added with the onion.) Clams ft la Newport. — Scald 18 fresh soft-shell clams in their liquor, then drain ; remove the hard part. Place the clams in a saucepan with 2 ounces butter, the juice of y^ lemon, y^ even tea- spoonful pepper, toss for a few minutes over the fire. Mix the yolks of 2 eggs with y^ cupful cream, add to the clams and let remain for a few minutes over the fire. Serve on a warm dish ; garnish with crofitons or toasted bread. Hot Clam Pepper Boast.^Melt l ounce butter in a saucepan ; add 2 table^poonfuls fine-chopped onion, 1 fine-chopped green pepper, small clove of bruised garlic, cook 5 minutes without browning ; then add y^ cupful clam juice, y, teaspoonful beef extract, y% even tea- spoonful salt, y^ even teaspoonful pepper. Bemove the soft bodies from 12 fresh-opened soft-shell clams, chop the hard parts fine and add it with the bodies to the saucepan ; cook 5 minutes. Lay 6 slices of buttered toast on a hot plate ; pour the clam mixture over them, and serve very hot. Clams Brooklynaise. — Procure 2 dozen freshly opened Little Neck clams, drain them in a sieve. Melt 1 ounce butter in a sauce- pan, add 2 tablespoonfuls fine-chopped white onions, cook till the onions are done without browning ; then add y^ tablespoonful flour, stir and cook 2 minutes ; add 1 cupful boiling water, y^ teaspoonful beef extract, 1 even teaspoonful salt, yg even teaspoonful white pep- per, stir until smooth, then add the clams, oogk slowly 6 pinutes ; OLAMS. 127 ^d the jni^e of Vi l^moti, stif well ; ^A last % otipfal ciream, and aerte with fletirond^ Steamed Clams. — W&sh the clams several times in cold water, place them with a little water in a saucepan oyer the fire, cover and cook till they open ; then remove ; take them out of theii: shells, put in a saucepan, add to 2 dozen clams 1 tablespoonful butter and V4 teaspoonful white pepper ; toss for a few moments over the fire, and serve. Clam Ik I'EspagBOle. — Put 1 fine-chopped onion in a sauce- pan over the fire ; add 1 ounce butter or oil, 1 fine-chopped green pepper, 1 bruised clove of garlic, cook 3 minutes ; add Tt cupful fine-ohopped mushrooms, cook 5 minutes ; add 2 fine-cut tomatoes, cover, and simmer slowly 8 minutes. In the meantime place a small saucepan with y^ tablespoonful butter over the fire, add Ys table- spoonful flour, stir 2 minutes ; add Vs cupful boiling water, V, cup- ful clam liquor, 1 teaspoonful beef extract, cook 5 minutes ; add this sauce to the contents in saucepan, season with 1 teaspoonful salt, V4 teaspoonful pepper. Boil iVt dozen soft-shell clams

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