Steamed Clams

Ingredients

• some Clams
• brown bread-and-butter
• toasted crackers
• pieces of buttered toast

Method

1. 1

   Scrub Clam shells, cook in a saucepan until shells open, remove Clams, pour liquor into a jar, let settle, and serve Clams with liquor and sides.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 378. The excerpt below is the record exactly as published.

Steamed Clams. Make a white fish sauce, put the fish into shells or in a hollow dish, pour the sauce over them, sprinkle over a few buttered crumbs, put them in the oven, and bake until of a light brown colour. Soft-Clam Soup. — Cleanse 1 pint of soft Clams in 2qts. of cold water until they are free from sand, and then strain the water through a towel fine enough to retain the sand. Cut the hard part of the Clams away from the soft portions, and put the latter in a cool place till the soup is nearly done ; then chop For details respecting Culinary Processes, Utensils, Sauces, <1 c., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 397 Clams — continued. the hard parts of the Clams moderately fine, put them into a saucepan with the water in which they were washed, 1 pint of tinned or sliced tomatoes, an onion peeled and sliced, a small red pepper, and 2 teaspoonfuls of salt, and cook very slowly for one hour ; then strain through a fine colander. After the soup has been strained, put it again over the fire, add to it pint of new milk, 1 table-spoonful of butter, 4 table-spoonfuls of finely-powdered cracker dust, and the soft portions of the Clams, and stir it constantly until it boils. Let it boil for a minute, add more salt and pepper if necessary, and serve very hot. Steamed Clams. — Take some Clams and scrub their shells well in water ; then place them in a saucepan without any water, put them on the fire, and cook until the shells open. Take out the Clams with a skimmer, pour the liquor into a jar, and let it settle. It will be useless to strain the liquor through the finest strainer, but a piece of linen may be used ; or if allowed to settle, and care be taken not to move the sediment, the water can be poured off. Take out the Clams from their shells, pulling off the thin skin round the edge, and cutting off the whole of the black end with a pair of scissors. Dip each Clam in a little of the liquor, and if at all tough cut that part through. When the water has settled, pour it into a saucepan, add the Clams, and make it hot, but do not boil it. Take out the Clams, and serve with brown bread-and-butter, toasted crackers, or on pieces of buttered toast

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