Deviled Clams

Ingredients

• an onion
• a large spoonful of butter
• 2 large (peeled) tomatoes
• a teaspoon of sugar
• a good dash of paprika
• the same of nutmeg
• a teaspoon of butter
• half as much flour
• the clams, drained and chopped fine

Method

1. 1

   Fry onion in butter until light brown, strain out onion, return hot butter to fire.

2. 2

   Chop tomatoes, season, stir into butter for 3 minutes, add flour and butter mixture.

3. 3

   Mix in clams.

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.

DEVILED CLAMS.— Slice an onion, and fry it to a ligrht brown in a large spoonful of butter. Strain out the onion, and put the hot butter back upon the fire. Chop 2 large (peeled) tomatoes fine, season with salt, ^ a teaspoon of sugar, a good dash of pap- rika, and the same of nutmeg. Stir into the hissing butter; stir for 3 minutes, and add a teaspoon of butter, rolled in half as much flour. Have ready the clams, drained and chopped fine

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