Clam Purée

Ingredients

• 1 pint of hard-shell clams
• 1 tablespoonful butter
• 1/2 cupful cream or milk
• 1 teaspoonful cornstarch
• 1/2 teaspoonful white pepper

Method

1. 1

   Boil clams in their liquor, chop fine.

2. 2

   Cook butter and flour, add clam broth, then clams and pepper.

3. 3

   Finally, add cream or milk, serve over buttered toast.

Nutrition per serving

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 85. The excerpt below is the record exactly as published.

, teaspoonful white pepper, V, teaspoonful dry mustard, cook 3 minutes ; add the fine-chopped clams and 1 tea- spoonful fine-chopped parsley, stir and cook 5 minutes; add the yolks of 3 eggs, mix well ; then turn the mixture on a fiat dish, and set aside to cool. When ready to cook form the clam preparation into cork-shaped croquettes, dip them into beaten egg, and roll in fresh grated bread crumbs, fry them light brown in half lard and butter, or in hot fat Clam Chops. — Form the aboye mixture into small chops, dip them in beaten egg, coyer with grated bread crumbs, and fry light broym. Serye with tomato sauce d, Tallemande. Clam Patties. — Chop 1 pint of clams fine, strain their liquor, and put Yt cup of the liquor in a saucepan oyer the fire ; as soon CLAliS. 129 it boils add the clams, boil 10 minutes. Mix 1 tableepoonfiil bntter with 1 teaspoonf nl cornstarch ; add it to the clams with Ys cnp boil- ing milk, and season with ^i teaspoonf ul white pepper ; then fill the preparation into hot patty cases, and serve. Clams^ Pickled. — Take 100 hard-shell clams, 1 pint vinegar, 4 blades of mace, 10 whole cloves, 1 dozen whole black peppers, 1 lemon. Place the clams, thoroughly washed, in a kettle with Yi pint of water over the fire, cover tightly, and steam until they open. Bemove the kettle from the fire, take the clams out of their shells, put them in a stone jar, or in glass jars, leaving sufiicient room for the pickle. Strain 1 pint of the clam liquor, put it in saucepan with 1 pint vinegar and the spices, boil 5 minutes ; pour it over the clams, cut the lemon into slices, remove the pits, and add it to the clams. Gover the jar, and put away in a cool place. Par6e of Clams* — Take 1 pint of hard-shell clams with their liquor, 1 tablespoonf al butter, Yt cupful cream or milk, Ys table- spoonful cornstarch, Yt teaspoonful white pepper. Boil the clams in their liquor 2 minutes ; remove with a fork, and chop fine. Place a saucepan with the butter over the fire, add the fiour, stir and cook 2 minutes ; strain the clam broth ; add 1 cupful broth to the sauce- pan, cook 2 minutes ; add the chopped clams and pepper, cook 10 minutes ; add last the cream or Y» cupful boiling milk. Lay 6 slices of buttered toast on a hot dish, pour the clam pur^e over it, and serve. Clam Fritters.— Mix 12 large fine-chopped clams with Yt pint fiour, 3 or 4 tablespoonf uls clam liquor, 2 eggs, Ys ounce melted butter, 1 teaspoonful bakiug-powder, and a little pepper ; drop with a tablespoonful small portions into hot fat, and fry like crullers. Or mix all the ingredients together with the yolks of 2 eggs ; beat the whites stiff, add them last ; add little more clam liquor ; bake in a frying-pan like small pancakes. 180 SEA FOOD, Etg. MUSSELS. Mussels — How to prepare. — Scrape and wash 2 dozen mussels several times in cold water ; place in a saucepan, add 1 pint cold water, set over the fire, and boil until they open ; then remove, cut off the black part with a pair of scissors ; put in a clean sauoepan, strain over the liquor ; they are then ready to use. Mussels & la Britannia. — Prepare 1 Y| dozen mussels as in fore- going recipe ; place a small saucepan with 1 fine-chopped onion and Vs cup white wine over the fire ; add I tablespoonf ul tarragon vine- gar, boil down to one half, remove, and, when nearly cold, add the yolks of 3 eggs and 2 ounces butter in small pieces ; set the sauce- pan in hot water and stir till thick, seasoning with little salt, the juice of 1 lemon, 1 teaspoonful fine-chopped parsley, and 1 tea- spoonful fine-minoed shallots ; take the mussels out of their liquor, put in a hot dish, pour the sauce over, and serve. Kussels & la Marinidre. — Prepare 18 mussels as previously directed ; place a saucepan with 1 ounce butter over the fire, add 1 fine-chopped onion, cook 5 minutes \ add 1 tablespoonf ul fiour, stir 5 minutes ; add Ys cupful aiussel broth, 1 cupful white wine, season with 1 even teaspoonful seasoning salt, boil 5 minutes ; add 1 table- spoonful butte

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