SHELLFISH Fried Clams.
Select plump clams, dry them on a towel, roll in cracker crumbs, dip in egg, again in crumbs, and fry in hot fat; lay a sheet of paper in a colan der and put the clams on this as fast as taken up; serve on a napkin.
Clam Fritters.
Either whole clams or chopped ones may be used. Prepare a fritter batter, stir in the clams, using con siderable clam liquor in making the batter. If whole clams are used, the large ones are best, having one in each fritter; when chopped clams are used, the fritters may be made any size. Drain, and serve on a. napkin.
Quahog Cocktail (an individual serv ice).
6 tiny quahogs, 1 tablespoonful clam liquor, Speck cayenne, 1 teaspoonful ground celery, 1 teaspoonful tomato catsup, 1 teaspoonful vinegar, Dash McIlhenny's Tabasco Sauce, I teaspoonful Worcester shire Sauce.
Put the quahogs in a glass with clam liquor, add cayenne, celery, to mato catsup, vinegar, Tabasco and Worcestershire Sauce. Stir thor oughly with fork.
Roast Clams.
Wash the clam shells thoroughly and drain in a colander. Spread them in a dripping pan and put in a hot oven. The shells will begin to open in five or eight minutes. Take from the oven, and, holding the shell over a warm dish, let the clam and juice drop out. Season with butter, salt, and pepper; serve very hot with thin slices of buttered brown bread.
Clams la Newburg.
25 soft-shelled clams, 1 tablespoonful butter, 1 tablespoonful flour, Yolks 2 eggs, 1 cupful cream.
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 (Boston style).
12 soft clams, pound salt pork.
Cut pork in pieces size of dice, and fry crisp. Add clams, freed from the tough part, and saute them in the pork fat. Serve on Boston brown bread.
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, re place 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 vvith it paprika, black pepper, Worcestershire Sauce, a dash McIl henny's Tabasco Sauce, and heat. Remove the baked roll from the oven and pour sauce over it.
Escalloped Clams.
25 clams, 1 cupful cracker crumbs, cupful milk, cupful clam liquor, 2 eggs (well beaten), 1 tablespoonful melted butter, Salt and pepper.
Season the clams highly, mix with crumbs moistened with milk and clam liquor; add eggs and melted butter and the clams chopped. Fill each shell, sprinkle with bread crumbs, and brown. This fills twelve shells.
Santed Oysters.
Pot 2 tablespoonfuls butter into a saute pan; when it is hot add as many drained oysters as will make 2 cupfuls. Add a little salt and pep per and a tablespoonful lemon juice. Shake them in the pan until the gills are curled, then add a tablespoonful parsley chopped fine. Serve on slices of toasted bread on a hot platter.
Fried Oysters with Cold Slaw.
Lay the oysters on a cloth to dry. Roll in cracker dust, then in egg di luted with a little milk, season with pepper and salt, again cover with cracker dust. Lay in frying bas ket and fry in smoking hot fat long enough to give them a light-brown color. Oysters toughen if cooked too long. Prepare only 4 at a time; more lower the temperature of the fat too much, and if they are rolled before the rooment of frying, they moisten the cracker dust. Place them on a paper in the oven until they are done. Fold a napkin and place it in the center of a platter. Pile the oysters on the napkin, and make a wreath around them of cold slaw.
Oysters a la Newbnrg.
25 large oysters, tablespoonfuls butter, 1 tablespoonful lemon juice, Pepper and salt, cupful mushrooms, Yolks 4 eggs, 1 cupful cream.