(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.



Crab Recipes

Lobster Recipes

Oyster Recipes

Scallop Recipes

Shrimp Recipes

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Classic Seafood Recipes & Fish Recipes

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


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