Quahaug Clams (Stuffed)

Ingredients

• two dozen large quahaug clams
• a small onion
• four fresh mushrooms
• a teaspoonful of flour
• enough clam broth
• the yolks of two eggs
• some chopped parsley
• sprinkle over it bread crumbs
• grated cheese
• a small pat of butter

Method

1. 1

   Steam clams for ten minutes, remove from shells, and strain broth.

2. 2

   Chop clams fine.

3. 3

   Fry onion and mushrooms in butter, add flour, clam broth, and boil.

4. 4

   Add chopped clams, egg yolks, parsley, and season.

5. 5

   Fill shells with mixture, sprinkle with bread crumbs and cheese, add butter, and brown in the oven.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 23. The excerpt below is the record exactly as published.

QUAHAUG CLAMS (STUFFED) Steam two dozen large quahaug clams for ten minutes. Then remove them from the shells and strain the broth. Chop the clams fine. Fry a small onion and four fresh mushrooms, finely chopped, in butter. When slightly coloured add a teaspoonful of flour, enough clam broth to form a thick sauce, and let it boil for a few minutes. Then add the chopped clams, the yolks of two eggs, some chopped parsley, and season to taste. Remove from the fire. When partly cooled fill the shells with this prepara- tion, sprinkle over it bread crumbs and grated cheese, and then put a small pat of butter

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