Stewed Clams

Ingredients

• about a quart of shelled clams
• one tablespoonful of flour
• two tablespoonfuls of butter
• half a pint of milk
• about one teaspoonful of salt
• one-fourth of a teaspoonful of pepper

Method

1. 1

   Wash clams and place in a stew-pan.

2. 2

   Boil milk in a double-boiler.

3. 3

   Add boiling milk to clams, then mix flour and butter until creamy and add to the stew.

4. 4

   Simmer for two minutes and serve over toasted bread or crackers.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 113. The excerpt below is the record exactly as published.

two table-spoonfuls of butter, one scant teaspoonful of salt, and a little cayenne. Light the lamp, and cook the oys- ters, stirring often, until they curl on the edges. Serve at once on slices of buttered toast. Another way is to add one table-spoonful of lemon juice and the yolks of two well-beaten eggs to the oys- ters as soon as the edges begin to curl. Stir for half a minute and serve on toast. Still another way is to add a gill of cream or milk to the oysters as soon as they begin to curl. Stir until they boil once more. * Roast Clams. When possible, get the clams ten hours or even a day before they are to be cooked. Wash them in an "ample quantity of clear water ; then just cover them with fresh water, and for each peck of clams, sprinkle in one cup- ful of corn meal. This will make them plump and ten- der. Bear in mind that a peck will make only about a quart when shelled. When it is time to cook the clams, be sure that the oven is very hot. Einse the clams, and drain them in a colander for a few minutes ; then spread them in an old dripping-pan, and put the pan into a hot oven. As soon as the shells begin to open, the clams will be found to be cooked ; this will be in from five to eight minutes. Have at hand a deep dish, well warmed, and drop the clams into it as soon as they have been removed from the shells. Spread sauce over them, and serve with thin slices of buttered brown bread. 220 MISS PABLOA'S KITCHEN COMPANION. To make the sauce, put three table-spoonfuls of butter into a warm bowl and beat it to a cream ; then stir into it one table-spoonful of lemon juice, one teaspoonful of salt, one-fourth of a teaspoonful of white pepper, and very little cayenne. *Here is another receipt: Scrub the shells with a brush, and wash them in several waters j then drain well. Spread in a large dripping-pan, and put the pan in a very hot oven. As soon as the shells open — say in ten or twelve minutes — the clams should be served either in the whole shell or half the shell. Quarters of lemon, butter, salt, and pepper, and toasted brown bread should be served with them. * Stewed Clams. Use about a quart of shelled clams, one table-spoonful of flour, two table-spoonfuls of butter, half a pint of milk, about one teaspoonful of salt, and one-fourth of a teaspoonful of pepper

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