Deviled Clams

Ingredients

• two dozen clams
• a teaspoonful of minced parsley
• a teaspoonful of minced onion
• salt to taste
• cayenne or mixed pepper to taste
• half a cup of sweet milk
• Bread Crumbs No. 3

Method

1. 1

   Chop the clams very fine, season with parsley, onion, salt, and pepper, and moisten with sweet milk.

2. 2

   Sprinkle a light covering of bread crumbs in a buttered baking dish or shells, layer with prepared clams, sprinkle with crumbs, and bake in a moderate oven for fifteen or twenty minutes.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 132. The excerpt below is the record exactly as published.

Deviled Clams. — Chop two dozen dams very fine, season with a teaspoonful each of minced parsley and onion, and salt and cayenne or mixed pepper to taste, and moisten with half a cup of sweet milk. Sprinkle a light covering of Bread Crumbs No. 3

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