Scalloped Clams

Ingredients

• twenty clams
• a little onion
• salt
• pepper
• butter
• milk
• bread crumbs

Method

1. 1

   Layer clams, sliced raw potatoes, and breadcrumbs in a dish, season each layer, top with crumbs, pour clam liquor and milk, and bake for two hours.

Nutrition per serving

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 111. The excerpt below is the record exactly as published.

Scalloped Clams Prepare the clams as in steamed clams. Make a white sauce, as for fish; put the clams in a shallow dish or in clean shells; cover with the sauce and buttered crumbs, and bake till brown. 218 The Toronto Cook Book Clam Chowder Cut one-fourth pound clear fat pork in one-half inch squares. Fry out slowly, strain, throw scraps away, then take two good- sized onions, cut up small, fry in pork fat without browning. Cut up three-quarters of a quart of potatoes and boil. Take one quart opened clams, cut off black ends of clams, cut the bal- ance, only leaving the soft part whole. When potatoes are cooked add to clams and clam water. Let boil a few minutes, as cooking clams too long makes them tough; then add onions and fried-out pork fat and one quart hot rnilk. Season with salt and pepper. Fried Clams Clean your clams, put through a food chopper with about half as many cracker crumbs as you have clams. Mix all together and fry in little cakes in hot fat. These will be found delicious. Clam Croquettes Drain a pint of small clams, put them into a double boiler and let them cook for five minutes. Drain and save the juice that comes from them. Chop the clams very fine; add enough milk to the juice to make half a pint, put them over the fire and thicken it with a tablespoon of butter and three heaping ones of flour; cook until thick and smooth, add the yolks of two eggs, cook a minute longer, add the clams and take from the fire; season with cayenne and salt and a little finely chopped parsley; mix well, turn out on a platter to cool. When cold form into balls and dip in egg and bread-crumbs and fry in hot fat. Scalloped Clams Twenty clams, chopped; put in alternate layers of clams, sliced raw potatoes and bread crumbs. Season each layer of clams with a little onion

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