Soft Clams
From Luncheon, 1888
Cracker crumbs may be used instead of the cheese if preferred.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.
Soft Clams in Chafing Dish. —Select a dozen large Guilford clams, wash them thor- oughly, and plunge them into boiling water for a moment. Drain and open them, and use the round plump part only. Put in a chafing dish a pat of butter, and when quite hot add a dash of flour, and cayenne to suit the taste ; add the STEWED LITTLE-NECK CL.\MS. 27 clams, and, when they are sHghtly cooked, add a gill of light sherry. Cover the dish, and allow it to simmer five minutes. Have ready three slices of toast, put four clams upon each slice, add a little of the hot sherry, and serve. Stewed Little-Neck Clams. — Get tv,-o dozen freshly opened, very small clams. Boil a pint of milk, a dash of white pepper, and a small pat of butter. Now add the clams. Let them come to a boil, and serve. Longer boihng will make the clams almost indigestible. Soft Clams. — Select a dozen soft-shell clams ; wash them well ; remove the shells ; trim off the tough neck ; place each clam on a half shell, and add to each half a teaspoonful of finely-chopped bacon, a little cayenne, a very small bit of onion, and a pat of butter rolled in flour ; strew over the top a little grated Parmesan cheese
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