Deviled Clams

Ingredients

• 2 dozen medium clams, ground, save shells
• 1 stalk celery, finely cut
• 3 onions, finely cut
• ] teaspoon chopped parsley
• /2 teaspoon thyme
• /2 teaspoon celery salt or seed
• 1% loaves bread (crust removed)
• salt and pepper to taste

Method

1. 1

   Break bread into small pieces.

2. 2

   Fry onions and celery until tender.

3. 3

   Add to bread with seasonings.

4. 4

   Mix thoroughly.

5. 5

   Add ground clams.

6. 6

   Mix well.

7. 7

   Add enough clam liquor to enable firm but not too tight packing into greased clam shells.

8. 8

   Sprinkle surface with cracker crumbs.

9. 9

   Fry top-side down in hot deep fat until brown.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 11. The excerpt below is the record exactly as published.

DEVILED CLAMS 2 dozen medium clams, 1 stalk celery, finely cut ground, save shells 3 onions, finely cut ] teaspoon chopped parsley % teaspoon thyme /2 teaspoon celery salt or seed 1% loaves bread (crust removed) salt and pepper to taste

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