Scalloped Clams

Ingredients

• for fifty large clams
• half a teacup of the juice
• the same quantity of cream or rich milk
• the yolks of two eggs
• a teaspoonful of mixed mustard
• a little black pepper
• scatter bread crumbs over the bottom
• pieces of butter thickly over the top

Method

1. 1

   Wash clams, bake in a hot oven until shells open, chop clams, mix with juice, cream, egg yolks, mustard, and pepper.

2. 2

   Layer in a dish with breadcrumbs and butter, bake for nearly three quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 47. The excerpt below is the record exactly as published.

Scalloped Clams. Wash the clams very clean, put them in a dripping-pan and set them in a hot oven, when the shells open, take them oat, save the liquor which has run from them, take the clams out of the shells, and chop them very small in a wooden bowl, take half a teacup of the juice, and the same quantity of cream or rich milk, beat up the yolks of two eggs and mix with the cream and juice, add a teaspoonfnl of mixed mustard, and a little black pepper ; the clams need no salt ; mix this well through the chopped clams, butter a scallop-shell or deep dish, scatter bread crumbs over the bottom, pour in the clams, cover the top thickly with bread crumbs at least half an inch deep, put pieces of butter thickly over the top, a little pepper and salt, and bake in a hot oven nearly three quarters of an hour. This sea- soning is for fifty large clams

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