Clams Browned and Creamed

Ingredients

• 2 strings of soft shell clams
• 1 large tablespoonful of butter
• 1 cupful of milk
• Season well with salt
• and pepper
• serve on toast or crisped crackers

Method

1. 1

   Chop fine the clams after washing them.

2. 2

   Melt the butter in a frying pan, add the clams and stir frequently until browned.

3. 3

   Drop over them a heaping tablespoonful of butter and stir until absorbed and browned.

4. 4

   Gradually add the milk, stirring until smooth and thick.

5. 5

   Simmer for five minutes and serve on toast or crisped crackers.

As published

This recipe was extracted from 365 tasty dishes (1906), page 30. The excerpt below is the record exactly as published.

Clams Browned and Creamed. Chop fine 2 strings of soft shell clams af- ter washing them. Melt i large tablespoon- ful of butter in a frpng-pan, add the clams and stir frequently until they are nicely browned. Keep well broken with a spoon. 109 July. When browned, drop over them i heaping tablespoonful of butter and stir again until it is absorbed and browned, then add gradu- ally I cupful of milk, stirring until it is smooth and thick. Season well with salt and pepper, simmer for five minutes and serve on toast or crisped crackers. 15.— Cheese Fingers. Mix together i^ cupfuls of flour, i scant teaspoonful of baking powder, good dash of cayenne and ^ of a teaspoonful of salt, into this rub i large tablespoonful of butter

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