How to Cook Clams

How to cook clams...have you ever stumbled upon an old book you never realized you had? It's like finding a treasure in your own home.

Recently when I was rearranging our family books I found a 1914 cookbook and general helps book. It could fill up many hours just reading these old fashioned hints and directions for numerous things.

I thought you, my website visitors, would enjoy these recipes on how to cook clams.

Pearls can be found in any type of mollusk...although not every shellfish grows valuable pearls...it's still nice to know.

Clams a la Newburg

Ingredients:

25 soft-shelled clams
1 Tbsp butter
1 Tbsp flour
2 egg yolks
1 cup cream

Preparation:

Put butter into a saucepan; stir until heated; add the flour, and cook until it thickens. Add the beaten yolks of the eggs with cream; beat well and pour over the clams; stir thoroughly until heated and cooked, but do not boil.

Clams in Vienna Rolls

Take a large Vienna roll, cut out a piece of the crust the size of a half dollar, and remove the soft bread from the inside. Open as many little-neck clams as will fill the roll, replace the small piece of crust, and place in the oven for ten minutes.

Take the juice from the clams, make a thickening of flour and the juice, mix with it paprika, black pepper, Worcestershire Sauce, a dash tabasco sauce, and beat.

Remove the baked roll from the oven and pour sauce over it.

Escalloped Clams

Ingredients:

25 clams
1 cup cracker crumbs
1/2 cup milk
1/2 cup clam liquor
2 eggs (well beaten)
1 Tbsp melted butter
Salt and pepper

Like so many old fashioned cookbooks...no directions for this one...your talent on how to cook clams is assumed...so have some fun here.

Go to main clamming page after how to cook clams.
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