Creamed Clams

Ingredients

• 2 teaspoons butter
• 2 teaspoons flour
• 2 cups cream
• 2 cups soft shell clams
• the beaten yolks of 2 eggs
• a little lemon juice

Method

1. 1

   In the blazer put butter and flour; add cream and stir till it makes a smooth sauce; then put in clams and cook till plump; stir in beaten yolks and cook 1 or 2 minutes.

2. 2

   Add lemon juice and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 454. The excerpt below is the record exactly as published.

CREAMED CLAMS.— Into the blazer put 2 teaspoons butter and the same of flour; add 2 cups cream and stir and cook till it makes a smooth sauce; then put in 2 cups soft shell clams and cook till plump; stir in the beaten yolks of 2 eggs and cook 1 or 2 min- THE CHAFING DISH 617 utes. Add a little lemon juice and serve. Use both pans, with hot water in the lower one. HARD SHELL CRABS.— Into the blazer put 1 tablespoon butter; when smoking hot put in the crabs and fry them nicely. Add salt, pepper and a little lemon juice, and serve. OYSTER CRABS— In the blazer melt 2 teaspoons butter; when hot put in the crabs. Time to cook, about 2 or 3 minutes. Add pepper, salt and a little lemon juice and serve. DEVILED SOFT SHELL CRABS— Take 2 teaspoons butter, 1 teaspoon each made mustard and curry powder, 1 saltspoon of salt and ^ teaspoon Worcestershire sauce; rub it to a smooth paste in the butter, and spread each crab with it. In the blazer melt a little butter; when smoking hot put in the prepared crabs and fry them nicely. Lobster meat, (it should be in large pieces), can be prepared the same way. SOFT SHELL CRABS — Remove the feathery substance under the sides of the shell, rinse them in cold water, drain, sprinkle with pepper and salt, and dredge with flour. In the blazer melt 5 or 6 teaspoons of butter; when smoking hot put in the crabs and fry brown on both sides. Time to cook about 9 minutes. Select small crabs and have them fresh. CREAMED SCALLOPS — Parboil 2 cups of scallops about 6 minutes in boiling water, and drain. In the blazer melt 4 teaspoons butter; stir in 2 teaspoons flour

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