Escalloped Clams

Ingredients

• Scald the clams, remove the hard part and chop the rest
• make it sufficiently rich with butter
• strew the bottom with bread or cracker crumbs
• make a soup of the liquor

Method

1. 1

   Scald the clams, remove the hard part, and chop the rest.

2. 2

   Make a soup of the liquor, thicken it and make it rich with butter.

3. 3

   Butter a scalloped dish, strew the bottom with crumbs, moisten them with the soup, then spread a layer of clams seasoned with pepper, and continue alternately till the dish is full, with the last layer being crumbs moistened with soup.

4. 4

   Bake for half an hour and serve at once.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 60. The excerpt below is the record exactly as published.

ESCALLOPED CLAMS — Scald the clams, remove the hard part and chop the rest. Make a soup of the liquor, with enough water added to make it fresh enough; thicken it and make suflSiciently rich with butter. Butter a scalloped dish, strew the bottom with bread or cracker crumbs

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