Soft Clams in Chafing Dish

Ingredients

• a dozen large Guilford clams
• a pat of butter
• a dash of flour
• cayenne to suit the taste
• a gill of light sherry
• three slices of toast

Method

1. 1

   Select a dozen large Guilford clams, wash them thoroughly, and plunge them into boiling water for a moment.

2. 2

   Drain and open them, and use the round plump part only.

3. 3

   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 clams, and when they are slightly cooked, add a gill of light sherry.

4. 4

   Cover the dish, and allow it to simmer five minutes.

5. 5

   Have ready three slices of toast, put four clams upon each slice, add a little of the hot sherry, and serve.

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

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