Soft Clams a la George Merrill

Ingredients

• thirty-six fresh and rather small soft clams
• two ounces of butter
• half a pinch of pepper
• a finely chopped shallot
• a gill of Espagnole sauce
• the juice of a medium-sized, good lemon
• half an ounce of good butter
• a pinch of chopped parsley

Method

1. 1

   Place clams in a stewpan with butter, pepper, and shallot.

2. 2

   Cook for seven minutes, then add Espagnole sauce, parsley, lemon juice, and butter.

3. 3

   Serve in a hot tureen.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 149. The excerpt below is the record exactly as published.

Soft Clams a la George Merrill. — Have thirty-six fresh and rather small soft clams, throw away all the hard part, keeping nothing but the body. Place them in a stewpan with two ounces of butter, half a pinch of pepper, a finely chopped shallot, and half a glassful of Madeira wine. Let cook on the hot stove for seven minutes, then add a gill of Espagnole sauce (No. 151), a pinch of chopped parsley, the juice of a medium-sized, good lemon, and half an ounce of good butter

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