Clams Chatham Style

Ingredients

• twenty-four large Duxbury clams
• With some butter
• flour
• a part of the clam juice
• chopped parsley
• chopped chives
• Put two clams in each shell
• a very thin slice of bacon

Method

1. 1

   Steam clams for five minutes.

2. 2

   Remove from shells and strain juice.

3. 3

   Prepare a sauce with butter, flour, and clam juice.

4. 4

   Season and add parsley and chives.

5. 5

   Put two clams in each shell, cover with sauce, add bacon, and brown in the oven.

6. 6

   Serve with lemon.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 23. The excerpt below is the record exactly as published.

chopped chives, salt, and the creamy part of the lobster. Mix well. Spread this preparation over the partly cooked lobster, also bread crumbs and a little butter, and brown in the oven for five or eight minutes, so as to have the lobster thor- oughly cooked. Serve with lemon and garnish with parsley. LOBSTER A LA BERCY && Chop fine one small onion, two shallots, and two medium- sized mushrooms, and fry them in olive-oil without attaining colour. Cut up a live lobster, the tail into five pieces, the claws into two, and the body lengthwise. Remove the food bag. Retain the creamy part of the 42 LOUIS' EVERY WOMAN'S COOK BOOK When Served. Guests. Remarks. LOUIS' EVERY WOMAN'S COOK BOOK body. Saute the lobster for a few minutes with the chopped onion, etc. Season with salt and pepper and moisten with a gill of Sauterne wine. Cover the pan and cook for fifteen minutes; then remove the pieces from the shells and put them in a deep entree dish to keep warm. Add one-half cup of Veloute sauce to the reduced liquid of the lobster, also the tomalley, the juice of one-half lemon, three ounces of table butter, and chopped chives and parsley. Stir well so the sauce will be smooth. Pour over the lobster and serve with toast. CLAMS CHATHAM STYLE ^ Steam twenty-four large Duxbury clams for five minutes Take the clarns out of the shells and remove the hard parts. Strain the juice. With some butter, flour, and a part of the clam juice prepare a sauce of ordinary thick- ness; season to taste, and add a little chopped parsley and chives. Put two clams in each shell, cover them with a tablespoonful of the sauce, put a very thin slice of bacon

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