Stuffed Clams

Ingredients

• twenty-four large Little Necks
• three fresh mushrooms
• one truffle
• three ounces of butter
• grated cheese
• a small piece of butter

Method

1. 1

   Remove clams from shells, wash shells.

2. 2

   Chop clams, mix with mushrooms, truffle, parsley, and butter.

3. 3

   Fill shells, sprinkle with cheese, top with butter, bake for 15 minutes.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 151. The excerpt below is the record exactly as published.

Stuffed clams Chicken saute, Lafitte Beets a la Russe Green corn saute Gauffrette potatoes Biscuit glace, pistachio Assorted cakes Coffee Cauliflower salad. Boil two heads of cauliflower in salt water for ten minutes. Allow to become cold, and serve in salad bowl with French dress- ing, or mayonnaise sauce. Potage Honolulu. Put on the fire a soup hen, in three quarts of water ; season with a tablespoonful of salt, and bring to a boil. Then add one bouquet garni, three onions, three green peppers, and three-quarters of a pound of rice. When the hen is boiled soft remove it, with the bouquet garni and the peppers. Strain the rice, onions and broth through a fine sieve, and put back in the casserole. Bring to a boil, and bind with the yolks of two eggs mixed with a cup of cream. Season well with salt and Cayenne pepper, and add three canned red peppers cut in small squares, before serving. Stuffed clams. Remove the clams from twenty-four large Little Necks. Wash the shells very clean, so there will be no sand in them. Chop the clams, and mix with three fresh mushrooms chopped fine, one truffle, a little chopped parsley and three ounces of butter. Season with salt and pepper, and then fill the shells. Place on a pan, sprinkle with grated cheese, put a small piece of butter

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