TO COOK CLAMS

(Domestic Receipt-Book, 1858)


Thin-edged clams are the best ones. Roast them in a pan over a hot fire, or in a hot oven, placing them so as to save the juice. When they open, empty the juice into a sauce-pan, and add the clams with butter, pepper, and very little salt.

To boil them, put them in a pot with a very little water, and so as to save their juices. Proceed as above, and lay buttered toast in the dish when you take them up. Clams are good put into a batter and fried.
 

 

 CLAM RECIPES
 

• Crab Recipes

• Lobster Recipes

• Oyster Recipes

• Scallop Recipes

• Shrimp Recipes
 

  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  
Perch

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp

 

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.