Clams Brooklynaise

Ingredients

• 2 dozen freshly opened Little Neck clams
• 1 ounce butter
• 2 tablespoonfuls fine-chopped white onions
• 1/2 tablespoonful flour
• 1 cupful boiling water
• 1/2 teaspoonful beef extract
• 1 even teaspoonful salt
• 1/4 even teaspoonful white pepper
• 1/2 cupful cream
• the juice of 1/2 lemon

Method

1. 1

   Drain clams.

2. 2

   Melt butter in a saucepan, add onions, cook until done without browning.

3. 3

   Add flour, stir and cook for 2 minutes.

4. 4

   Add boiling water, beef extract, and salt, stir until smooth.

5. 5

   Add clams, cook slowly for 6 minutes.

6. 6

   Add lemon juice and cream, serve.

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.

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