Clams Au Gratin

Ingredients

• Chop all the hard part of uncooked clams; to a cup of clams
• a cup of fine cracker or bread crumbs
• a dessertspoon of chopped onion
• a small teaspoon of marjoram
• and sage
• a little chopped celery
• some cayenne
• and salt
• moisten all with the broth of the clams
• some bits of butter

Method

1. 1

   Chop all the hard part of uncooked clams.

2. 2

   To a cup of clams, add a cup of fine cracker or bread crumbs, a dessertspoon of chopped onion, a small teaspoon of marjoram and sage, a little chopped celery, some cayenne, and salt.

3. 3

   Moisten with clam broth, fill buttered shells with the mixture, sprinkle crumbs over the top with bits of butter, and place in a hot oven for 20 minutes.

4. 4

   Garnish with parsley when served.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 59. The excerpt below is the record exactly as published.

CLAMS AU QRATIN— Chop all the hard part of uncooked clams; to a cup of clams add a cup of fine cracker or bread crumbs, reserving a little for the top of the mixture before it is placed in the oven; add also to the chopped clams a dessertspoon of chopped onion, a small teaspoon of marjoram and sage, a little chopped celery, some cayenne and salt; moisten all with the broth of the clams; fill but- tered shells with the mixture, sprinkle crumbs over the top, with some bits of butter

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