Devilled Clams

Ingredients

• 25 clams
• a cupful of water
• 1 cupful of milk or cream
• 1 tablespoonful of butter
• 2 of flour
• the raw yolks of 2 eggs
• a tablespoonful of finely chopped parsley

Method

1. 1

   Drain clams and rinse with water.

2. 2

   Scald milk or cream, add butter and flour, stir until smooth, then add egg yolks and parsley.

3. 3

   Chop clams and mix with sauce.

4. 4

   Fill small dishes or clam shells, cover with beaten egg and bread crumbs, and brown in a hot oven.

Nutrition per serving

As published

This recipe was extracted from 365 breakfast dishes (1901), page 11. The excerpt below is the record exactly as published.

tablespoonful of butter in a pan, heat and add to it 2 tablespoons of dried bread crumbs and J^ a cupful of stock or water. Remove from the fire and add the chicken (about I pint) chopped fine, a tablespoonful of chopped parsley, ^ of a nutmeg grated, salt and pepper, and lastly the yolks of 2 eggs beaten slightly. Mix all thoroughly and place the mixture in small cups, ^ full. Set the cups in hot water and bake in the oven 20 minutes. When done turn out on a hot dish and serve with cream sauce. 16. — Devilled Clams. Drain 25 clams, pour a cupful of water over them to rinse them. Scald i cupful of milk or cream, add i tablespoonful of butter and 2 of flour, stir until smooth and then add the raw yolks of 2 eggs, a tablespoonful of finely chopped parsley

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