HOW TO COOK

By Kathryn l. O sterhaug and Ro G. K rr

Hom Economi t ., SUf av of Comm rciol FI h "

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Bur ou 0 Comm (c iol F. h f. Donold . n n, Dir or o hln ton • Iud 1953 • , IS . 1 • J CONTENTS

P age Introduction . . 1 Buying Clams . 2 Shucking Clams 3 Clams on the Half Shell 4 Cocktail Sauce . . 4 and Cheese Dip . 4 Broiled Clam Canapes. 5 . . 5 Roast Clams. . . . 5 Clam Potato Salad . 5 Molded Clam Salad . 5 Manhattan Clam . 6 6 Clam and 7 Clam Fritters . . . . 7 . . . . . 7 Deep-Fat Fried Clams 7 Stuffed Clams Clam Poulette . 8 Deviled Clams . 9 Scalloped Clams 9 Clam au Gratin 9 Clam Souffle. . 9 Deviled Clam Loaf 10 Clam Loaf With Egg Sauce 11 Egg Sauce .. 11 Baked Clam Hash . . 11 Clam Pie ...... 11 Sour Cream Clam Pie . 11 Clam and Spagbetti Casserole 12 Clam and Potato Casserole 12 Clam Sauce for Noodles . 13 Clam and Ham Scramble . 13

II HOW TO COOK CLAMS

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1.1111 • .J: Ill. BUYING CLAMS

Clams may be bought in three forms : In the frigerated or surrounded by ice. When properly shell , shucked, and canned. handled, they will tay fre h for a week or 10 days. In recent years, shucked clams have been pack­ Shell clams aged and quick-frozen, a process that makes them avail able all of the year. Frozen clams should not Clams in the hell are generally sold by the dozen be thawed until ready to use. Once thawed, they or by the pound. They should be alive when should not be refrozen. bought. With hard clams, gnping shells that do llot close when handled mea n that the clams are Canned clams dead and therefore no longer usable. With other varieties, there v,ill be some constriction of the H ard, soft, razor, surf, and pi mo clams are si phon or neck ,,-hen the clam is touched. If fresh canned whole, or minced, or as chowder, and are shell clams are held in the refrigerator at about packed in various size of cans from 3% ounce to 40° F., they ,,-ill remain alive for several days. 4 pounds. Clam juice, broth, and nectar are also available canned or bottled. Shucked clams How much to buy Shucked clams are the clam meats that have been removed from the shells; they are generally sold The quantity of clam to buy depend to a great by the pint or quart. Shucked clam should be extent on how the clams are to be served. To plump, with clear liquor, and free from shell par­ serve si x per on , a safe rule is to buy three dozen ticles. Fresh shucked clams are packed in metal hell clam, or one quart of shucked clam, or two containers or waxed ca rton, which should be re- 7 -ounce cans.

USteamer" size "'n-shell" size " Medium chowder" size UCherrystone" size Soft clams Hard clams

2 SHUCkING CLAMS

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Shucking CLAMS ON THE HALF SHELL CLAM AND CHEESE DIP

36 shell clams (littlenecks or cherrystones) 1 7 -ounce can minced clams Cocktail sauce 2 3-ounce packao-es cream cheese Lemon 1,4 teaspoon salt Shuck clams (p. ::3). Arrange a bed of crushed 2 teaspoons grated onion ice in 6 shallow bowls or plates. Place 6 half­ 1 teaspoon W orcestershire sauce shell clams on the ice with a small container o:f 3 drops tabasco sauce cocktail sauce in the center. Garnish with lemon 2 teaspoons lemon juice wedges. Serves 6. 1 teaspoon chopped parsley Cocktail Sauce Potato chips

1;~ cup catsup Drain clams and save liquor. Soften cheese at ti tablespoons lemon juice room temperature. Combine all ingredients ex­ 1 tablespoon horseradish cept potato chips and hquor; blend into a paste. 3 drops tabasco sauce Gradually add about 14 cup clam liquor and beat Yz teaspoon celery salt until consistency of whipped cream. Chill. 1,4 teaspoon salt Serve in a bowl surrounded by potato chips. Blen d all ingredients and chill. Serves 6. Makes about 1 pint dip.

Clams on the Half Shell

4 BROILED CLAM CANAPES CLAM POTATO SALAD

1 7-ounce can minced clams 1 pint clams 1 3-ounce package chive cream cheese 2 tablespoons butter or other fat, melted % teaspoon salt 1 cup diced cooked potatoes 1 tablespoon lemon juice 2 hard-cooked eggs, chopped 3 drops tabasco sauce 1 cup chopped celery 1 egg white 1 tablespoon grated onion 2 tablespoons chopped pimiento Crackers or toast 1 teaspoon salt P aprika Dash pepper Drain clams. Soften cheese at room tempera­ 1;4 teaspoon thyme ture. Combine cheese, seasonings, and clams. V2 cup mayonnaise or salad dressing Fold into stiffiy beaten egg white. Spread on Lettuce crackers or toast. Sprinkle with paprika. Place Drain clams; cook in butter until edges curl. on broiler pan about 3 inches from source of Chop. Combine all ingredients except lettuce. heat. Broil 2 to 3 minutes or until brown. Serve Chill. Serve on lettuce. Serves 6. at once. Makes approximately 36 canapes.

MOLDED CLAM SALAD

STEAMED CLAMS 2 7 -ounce cans minced clams 1 envelope unflavored gelatin 6 pounds shell clams ("steamers") 1;4 cup cold water V2 cup boiling water % cup clam liquor and water Butter or margarine % cup mayonnaise or salad dressing % cup cream Wash clams thoroughly. Place in a steamer, 2 tablespoons lemon juice add water, and cover. Steam for 5 to 10 minutes 1 teaspoon Worcestershire sauce or until clams open. Serve hot in the shell with 3 drops tabasco sauce melted butter. Serves 6. 1 teaspoon horseradish 1;4 teaspoon salt 4 hard-cooked eggs, chopped 1;4 cup chopped pimiento 1 cup cooked peas ROAST CLAMS Salad greens Drain clams and save liquor. Soften gelatin in 6 pounds shell clams cold water for 5 minutes. H eat liquor; add gela­ Butter or margarine tin and stir until dissolved. Add next 7 ingredi­ Wash clams thoroughly. Place in a baking pan. ents. Chill until almost congealed. Fold in egg, Roast in a very hot oven, 450 0 F., for 15 minutes pimiento, peas, and clams. Place in a 1-quart or until clams open. Serve hot in the shell with mold; chill until firm. Unmold on salad greens. melted butter. Serves 6. Serves 6.

s MANHATTAN CLAM CHOWDER NEW ENGLAND CLAM CHOWDER

1 pint clams 1 pint clams lit, cup chopped bacon or salt pork 1,4 cup chopped bacon or salt pork % cup chopped onion % cup chopped onion ljz cup chopped green pepper 1 cup clam liquor and water 1 cup chopped celery 1 cup diced potatoes 1 cup clam liquor and water ljz teaspoon salt 1 cup diced potatoes Dash pepper % teaspoon thyme 2 cups milk 1 tea P OOll salt P arsley Dash cayelme 2 cups tomato juice Drain clams and ave liquor. Chop. Fry bacon until lightly brown. Add onion and cook until Drain clams and save liquor. Chop. F ry bacon until lightly brown. Add onion, green pepper, tencle \'. Add liquor, potatoes, sea oning, and and celery; cook until tender. Add liquor, pota­ clams. Cook about 15 minutes or until pota­ toes, seasonings, and clams. Cook about 15 min­ toes are tender. Adcl milk; heat. Gami h "ith utes 01' until potatoes are tender. Add tomato chopped par ley sprinkled over the top. Serve 6. juice; heat. Serves 6.

Clam Chowder

6 CLAM AND CORN CHOWDER FRIED CLAMS

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CLAM FRITTERS DEEP-FAT FRIED CLAMS

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7 STUFFED CLAMS CLAM POUlETTE

1 dozen large shell clams ("") 2 7-ounce cans minced clams % cup chopped onion ~ cup butter or other fat 14-ounce can mushrooms, drained and chopped ~ cup flour ~ cup butter or other fat, melted 112 teaspoon salt 3 tablespoons flour ~ teaspoon nutmeg 1 teaspoon salt 2 cup clam liquor and milk Dash pepper 2 teaspoons lemon juice 2 tablespoons butter or other fat, melted 1 ecrg yolk, beaten 112 cup dry bread crumbs 12 toast cups Shuck clams (p. 3). Chop. Wash shells thor­ Drain clams and save liquor. Melt butter; blend oughly. Cook onion and mushrooms in butter in flour and seasoninO"s. Gradually add liquor until tender. Blend in flour and seasonings. Add and lemon juice; cook until thick and smooth, clams and cook until thick, stirring constantly. stirring con tantly. tir a little of the hot sauce Fill well-greased clam shells. Combine butter and into egg, add to remaining sauce, stirring con­ crumbs; sprinkle over top of each shell. Bake in stantly. Add clams; heat. Serve in toast cups. a hot oven, 400 0 F., for 10 minutes or until brown. Serves 6. Serves 6.

Stuffed Clams

8 DEVILED CLAMS CLAM AU GRATIN

1 pint clams 1 pint clams 1 clove garlie, minced I V!, cups clam liquor and milk 2 tablespoons chopped onion V!, cup butter or other fat % cup chopped celery 1 cup cooked elbow macaroni 14 cup butter or other fat, melted 1 tablespoon flour 1 cu p soft bread crumbs % teaspoon salt 1 cup grated cheddar cheese 14 teaspoon pepper 1 teaspoon salt 14 teaspoon thyme Dash pepper 3 drops tabasco sauce 3 eggs, beaten 1 tablespoon chili sauce 1 egg, beaten Drain clams and save liquor. Chop. Scald % cup cracker meal liquor; add butter, macaroni, crumbs, cheese, 2 tablespoons chopped parsley seasonings, and clams; mix well. Blend in egg. 2 tablespoons butter or other fat, melted Place in a well-greased I-quart casserole. Bake % cup dry bread crumbs in a moderate oven, 350 0 F., about 45 minutes or Drain and chop clams. Cook garlic, onion, and until firm. Serves 6. celery in butter until tender. Blend in flour and seasonings. Add clams and cook until thick, stir­ ring constantly. Stir a little of the hot sauce into egg, add to remaining sauce, stirring constantly. Add meal and parsley. Fill 6 well-greased indi.­ vidual shells or casseroles. Combine butter and CLAM SOUFFLE crwnb ; sprinkle over top of each shell. Bake 1 pint clams in a hot oven, 400 0 F., for 10 minutes or until brown. Serves 6. 3 tablespoons butter or other fat 3 tablespoons flou r 112 teaspoon salt SCALLOPED CLAMS Dash pepper 1 pint clams Dash nutmeg 2 cups cracker crumbs 1 cup clam liquor and water % teaspoon salt 3 eggs, separated Dash pepper % cup butter or other fat, melted Simmer clams in their own liquor about 5 min­ V!, teaspoon vVorcestershire sauce utes, or until ed~es curl. Drain and save liquor. 1 cup clam liquor and milk Chop. Melt butter; blend in flour and seasonings. Gradually add liquor and cook until thick and Drain clams and save liquor. Chop. Combine crumbs, salt, pepper, and butter. Sprinkle one­ smooth, stirring constantly. Stir a little of the third in a well-greased I-quart casserole; cover hot sauce into beaten egg yolk; add to remaining with one-half the clams. Repeat layers. Add sauce, stirring constantly. Add clams. Fold in vVorcestershire sauce to liquor and pour over the stiffly beaten egg white. Pour into a well-greased casserole. Sprinkle remaining crumbs over top. I-quart casserole. Bake in a moderate oven, Bake in a moderate oven, 350 0 F., for 30 minutes 350 0 F ., for 45 minutes. Serve immediately, or until brown. Serves 6. plain or with a sauce. Serves 6.

9 DEVILED CLAM LOAF

1 quart clams 1 I -pound loaf un li ced bread 1;4 cup butter 0 1' other fat, melted 1 clove garlic, minced 1;4 cup chopped onion lj2 cup chopped celery 1,4 cup butter or other fat, melted 1 table poon flour 1 teaspoon salt 1;4 tea poon pepper 1,4 teaspoon thyme 3 drops tabasco sauce 1 tablespoon chili sauce Brushing loaf with butter 2 egg , beaten 1 quart soft bread crumbs 2 tabl e poons chopped parsley Drain and chop clam . Cut top from bread and hollow out loaf leaving a 1-inch hell. Brush in ide with butter. T oast in a moderate oven, 350 0 F., for 10 minute . Cook garlic, onion, and celery in butter until tender. Blend in flour and seasonings. Add clam and cook until thick, tilTing con tantly. til' a little of the hot sauce into egg, add to remaining sauce, stirring con- tantly. Add crumbs and parsley. Place mix­ ture in toasted loaf. Cover \\" ith top cru t and bake in a moderate oven, 350 0 F., for 1 hour. Serve plain or \yith a auce. erve 6. Filling loaf

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Deviled Clam Loaf

10 CLAM LOAF WITH EGG SAUCE CLAM PIE

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11 CLAM AND SPAGHETTI CASSEROLE CLAM AND POTATO CASSEROLE 2 7 -ounce cans minced clams 1 quart clams 2 tablespoons butter or other fat % cup butter or other fat 2 tablespoons flour % cup flour 1% teaspoons salt Dash pepper Dash pepper 110Y2 -ounce can condensed mushroom soup 14 teaspoon curry powder % cup milk 1% cups clam liquor and milk 1 8-ounce package spaghetti 1% quarts sliced cooked potatoes 2 tablespoons butter or other fat, melted % cup chopped onion % cup dry bread crumbs 2 tablespoons grated P armesan cheese P aprika Melt butter; blend in flour and pepper. Add soup, milk, and clams ; cook until thick, stirring Drain clams and save liquor. Chop. Melt but­ l:onstantly. Cook spaghetti as directed; drain. tel'; blend in flour and seasonings. Add liquor gradually and cook until thick and smooth, stir­ Combine with sauce. Place in a well-greased 11/ - 2 ring constantly. Add clams. Place one-half the quart casserole. Combine butter and crumbs; potatoes in a well-greased 2-quart casserole, 0 sprinkle over casserole. Bake in a hot oven, 400 sprinkle one-half the onion over potatoes, and F., for 10 minutes or until brown. Serves 6. cover with one-half the sauce. Repeat. Sprinkle ·with cheese and paprika. Bake in a moderate oven, 350 0 F., for 45 to 50 minutes or until brown. Serves 6.

Clam and Spaghetti Casserole CLAM SAUCE FOR NOODLES CLAM AND HAM SCRA MBLE

2 7-ounce cans small whole clams 1 pint clams ¥2 cup butter or other fat 1 cup diced ham ¥2 cup clam liquor and milk 5 eggs, beaten 1 tablespoon vVorcestershire sauce % cup milk % teaspoon paprika 1 teaspoon salt % teaspoon pepper Dash pepper 6 slices buttered toast 2 egg yolks, beaten % cup grated cheese 1 8-ounce package noodles % cup chopped parsley Drain clams and save liquor. Melt butter ; add Drain and chop clams. Fry hal? 10 minutes or liquor and seasonings. H eat. Stir a little of the until brown. Add clams and cook for 5 minutes, hot liquid into the egg, add to remaining liquid, stirring constantly. Combine egg, milk, and sea­ stirring constantly. Add clams; heat. Cook somngs. Add to clam mixture and cook over low noodles as directed on package. Serve clam sauce heat constantly stirring and scraping from bottom in a bowl surrounded by noodles. Serves 6. and sides of pan until creamy consistency. Serve on toast; sprinkle with cheese and parsley. Serve at once. Serves 6.

Clam Sauce for Noodles

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