Stuffed Clams

Ingredients

• 20 large clams
• 3 onions
• 1 well-beaten egg
• ¼ cup of melted butter
• 1½ cups solid tomatoes
• ½ teaspoon of salt
• ½ teaspoon pepper

Method

1. 1

   Steam clams and chop fine.

2. 2

   Brown onions in butter, add egg, tomatoes, and seasonings.

3. 3

   Fill clam shells with mixture, cover with cracker dust, and bake for 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 23. The excerpt below is the record exactly as published.

% teaspoon of salt and a dash of nutmeg. When cream is hot, add 2 well-beaten yolks and a wine glass of Madeira wine. Serve on rounds of toast. Shrimp Newburg. One can of shrimp, 1 cup mushrooms, 1 pint rich milk, 1 table- spoon butter, 1 tablespoon flour, 1 wineglass sherry wine, cayenne pepper and salt. Put butter and flour in chafing dish and stir until smooth, then add milk, and when it boils, salt and pepper, shrimp and mushrooms. Stir until it boils, then add sherry. Serve with reception fiakes or squares of toast. Broiled Shrimp. Dip ^(hrimp in fiour and broil in butter imtil a chestnut brown. Serve hot with mayonnaise dressing, on toasted crackers. 40 KENTUCKY BECEIFT BOOK. Oloms. Take 2 dozen clams and chop fine, put in frying pan 1 heaping kitchen spoon of butter; when melted stir in 2 tablespoons of flour, then add clams with 1 coffee cup of their liquor. Season with salt and pepper, cook 10 minutes. When ready to serve add % coffee cup of cream. Let it come to a boil and serve. Boiled Fish. Wash fish carefully and rub with salt; wrap in a strong cloth and put in a kettle filled with lukewarm water. Allow 15 minutes to each pound of fish in cooking. When done remove care- fully from cloth and place on a hot dish. Boil 9 eggs hard, then take 1 pint of water the fish was boiled in, ^ pound of butter and a little salt. Mash yolks of 6 eggs in the butter which must be rolled in a little flour; then add the broth gradually. Put mixture in sauce- pan and boil until it thickens. Slice 3 eggB into rings and put over the fish, then pour on this sauce. Serve immediately. Broiled Fish. In preparing large fish to broil, split through the back, remove head and tail. Use a double wire broiler, and grease well before placing in the fish; dust fish with salt and pepper; broil flesh side first until almost done. If a large fish broil almost 25 minutes. Staffed Olams. Steam 20 large clams, chop fine. Brown 3 onions in butter, add 1 well-beaten egg, y4, cup of melted butter, 1^ cups solid tomatoes, % teaspoon of salt, % teaspoon pepper

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