Roast Clams

Ingredients

• a peck of clams
• one cupful of corn meal
• three tablespoonfuls of butter
• one tablespoonful of lemon juice
• one teaspoonful of salt
• one-fourth of a teaspoonful of white pepper
• very little cayenne

Method

1. 1

   Wash clams and soak in water with corn meal.

2. 2

   Roast in a hot oven until shells open (5-8 minutes).

3. 3

   Serve in a warm dish with sauce made from butter, lemon juice, salt, white pepper, and cayenne.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 113. The excerpt below is the record exactly as published.

Roast Clams. When possible, get the clams ten hours or even a day before they are to be cooked. Wash them in an "ample quantity of clear water ; then just cover them with fresh water, and for each peck of clams, sprinkle in one cup- ful of corn meal. This will make them plump and ten- der. Bear in mind that a peck will make only about a quart when shelled. When it is time to cook the clams, be sure that the oven is very hot. Einse the clams, and drain them in a colander for a few minutes ; then spread them in an old dripping-pan, and put the pan into a hot oven. As soon as the shells begin to open, the clams will be found to be cooked ; this will be in from five to eight minutes. Have at hand a deep dish, well warmed, and drop the clams into it as soon as they have been removed from the shells. Spread sauce over them, and serve with thin slices of buttered brown bread. 220 MISS PABLOA'S KITCHEN COMPANION. To make the sauce, put three table-spoonfuls of butter into a warm bowl and beat it to a cream ; then stir into it one table-spoonful of lemon juice, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and very little cayenne

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