STEAMED CLAMS
Steaming is the method generally adopted when clams in large numbers are cooked for a "clam bake,"
but there is no reason why it cannot be used by the housewife when she wishes to cook only enough
for her family. When large quantities are to be steamed, use is generally made of a steamer, but the
housewife will find that she can steam a few clams very satisfactorily in a saucepan or a similar vessel.
To prepare steamed clams, scrub the shells of the clams until they are perfectly clean. Place the
desired number thus cleaned in a saucepan and add enough water to cover the bottom of the pan about 1
inch. Allow this to cook until the shells of the clams open. Remove the clams from the pan and serve
them in the shells. Provide each person with a small dish of melted butter into which to dip the clams as
they are removed from the shells to be eaten. The liquid found in the clams may be poured from the
shell before the clams are served, and after being well seasoned may be served as clam broth.
BAKED CLAMS
Another very appetizing way in which to prepare clams is to combine them with bread crumbs, season
them well, and then bake them until they are well browned. Select several good-sized clams for each
person to be served. Scrub the shells well and open them. Remove the clams and chop them into
small pieces. To each cupful of chopped clams, add 2 cupfuls of buttered bread crumbs, 1 tablespoonful
of chopped parsley, 1 tablespoonful of chopped pimiento, and 1 tablespoonful of onion juice.
Season the mixture with salt and pepper and fill the shells with it. Place these in a
shallow pan and bake in a very hot oven until the crumbs are well browned on top. Serve hot.
FRIED CLAMS
As oysters make a very desirable dish when fried in deep fat, so clams may be treated in this way, too.
Remove the desired number of clams from the shells, wash them thoroughly,
and dry them on a clean towel. Dip them into beaten egg, and finally into the crumbs. Fry in deep fat
until they are a golden brown. Serve with slices of lemon.
SCALLOPS AND THEIR PREPARATION
NATURE OF SCALLOPS
Scallops, which are another form of bivalves, are less commonly used for food than oysters and clams.
Scalloped dishes get their name from the fact that scallop shells were originally used for their preparation.
Not all of the scallop is used for food; merely the heavy muscle that holds the two shells together is edible.
Scallops are slightly higher in protein than oysters and clams and they also have a higher food value than
these two mollusks. The most common method of preparation for scallops is to fry them, but they may also be baked in the shells.
FRIED SCALLOPS
If scallops are properly fried, they make an appetizing dish. As they are a rather bland food, a sauce of
some kind, preferably a sour one, is generally served with them.
Select the desired number of scallops and wash thoroughly. Dip first into either fine bread crumbs or
cracker crumbs, then into beaten egg, and again into the crumbs. Fry in deep fat until a golden brown,
remove, and drain. Serve with lemon or a sour sauce, such as horseradish or tomato sauce.
BAKED SCALLOPS
If a tasty as well as a slightly unusual dish is desired to give variety to the diet, baked scallops will
undoubtedly find favor. As shown in the accompanying recipe, mushrooms are one of the ingredients
in baked scallops and these not only provide additional material, but improve the flavor.
To prepare baked scallops, clean the desired number, parboil for 15 minutes, drain, and cut into small
pieces. For each cupful of scallops, melt 2 tablespoonfuls of butter in a frying pan, sauté in it 1
tablespoonful of chopped onion, and add 1/2 cupful of chopped mushrooms. When these have browned,
add 2 tablespoonfuls of flour and 1 cupful of milk. Cook until thick and then add the scallops. Fill the
scallop shells with the mixture, sprinkle with buttered bread crumbs, place in the oven, and bake until
the crumbs are brown.
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