Creamed Clams

Ingredients

• a pt. of opened clams
• a large tablespoon of butter
• the same of flour
• a pt. of hot cream
• a pinch of soda
• paprika
• squares of lightly buttered toast

Method

1. 1

   Drain liquor from clams, heat clams and liquor separately.

2. 2

   Cook butter and flour until bubbling, pour in heated liquor, and cook until smooth.

3. 3

   Gradually add hot cream mixed with soda to beaten egg, return to fire for a minute, stir in clams, season, and pour over toast.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 152. The excerpt below is the record exactly as published.

CREAMED CLAMS.— Drain the liquor from a pt. of opened clams, and set the clams and liquor on the range in separate double boilers to heat. Cook together a large tablespoon of butter, and the same of flour, until they (bubble, then pour upon them the heated liquor, and cook until smooth and thick. Have ready in another vessel, a pt. of hot cream, in which a pinch of soda has been dissolved. Pour this gradually upon a beaten t^z, and return to the fire for a minute, stirring constantly. Add the chopped and heated clams to the thickened liquor, season with paprika, stir grad- ually into the hot eggs and cream, and pour upon squares of lightly buttered toast

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