The sun. [volume] (New York [N.Y.]) 1833-1916, 1896-05-10

20 disappear with April and its r. CLANS may
be served raw on the half shell like the oyster.
Little Neck clans are considered the best, and
the smaller they are the better.
CLAIMS should be steamed to remove them
from their shells when required for cooking.
Scrub the shells with a brush ana wash them in
several waters. Place the clans In a kettle with
a little hot water, cover the kettle, and let them
steam until the shells open, when the clam may
be readily taken out. Strain the liquor through
q fine cloth.
For clam bisque: Chop fine twenty large CLANS
and boil them In q pint of cold water with one
onion for half an hour. Strain through q colan-
der and return to the fire. Cream two table,
spoonfuls of butter with two of flour and mix In
gradually one pint of milk. When the clam
broth is at the boiling point turn in the milk
and -four, stirring all the while. Season with
salt and q little cayenne pepper. Beat the yolks
of four eggs light and stir into them one pint OF
cream and whip quickly into the boiling soup.
Stir a moment and remove from the fire and
serve Immediately. 1t is best not to put the egg
mixture into the boiling soup until 1t is wanted.
for 1t must not be allowed to cook more than a
couple of minutes or the mixture will curdle.
Roast clans are considered by many to be q
great treat. Wash the clans and drain them In
a oolander for a few minutes. then lay them in
a large dripping pan and put the pan into a very
hot oven. As soon as the shells begin to open
the CLANS are cooked; 1t takes from seven to ten
minutes to roast them. Have a covered dish
hot, and drop the clans into 1t as soon as they
are taken from the shell. Spread over them q
mustard cream sauce and serve Mt once.
To make the sauce: Put one cup Of milk over
the fire in a double boiler. When boiling, grad
ually stir into 1t three tablespoonfuls OF butter,
one of flour. and one teaspoonful OF dry mus
tard that have been beaten to a creamy mass.
Season with salt and pepper and return to the
fire; cook three minutes. and II Is ready to serve,
Thin slices of brown bread. buttered. are served
with roast clans.
To cream clamsi Take the clans, that have
been steamed, and chop them fine. For a cupful
OF chopped CLANS have a cup of cream sauce.
To make the sauce, put in a spider one table
spoonful OF butter and when 1t is melted stir In
one tablespoonful OF -four and add half a cup
of the clam liquor and half a cup of
cream. Season with cayenne pepper. but be
spartng OF your salt until you have tasted the
mixture. Let 1t cook until IL 10 smooth and like
squares OF toasted bread on a heated platter.
Add the chopped CLANS to the creamed mixture
and turn IL over the pieces OF toast,
The following old recipe for devlled or stuffed
CLANS, as they are also called Is an exception;
steam them until the shells open. Pick the
meat out of the shells and chop 1t very fine. Put
In a frying pan two. ablespoontnls 0f lard and
becomes a light browni then add three fresh
tomatoes chopped, or four. ablespoontuls Of
canned tomatoes, a pinch OF mace, one dessert
spoonful of vinegar, and salt ana pepper to
taste. Last. add two well-beaten eggs and re-
move from tina fire at once. FIJI the clam shells
with this mixture, rounding them well over tho
top. Cover with fine bread crumbs aud a few
tiny bits OF butter, and bake In q hot oven ten
minutes.
An excellent breAk fast dish Is clam ~fritters.
Chop fine two dozen CLANS. Make a batter with
one pint 81 Hour In which has been sifted a level
teaspoontul of baking powder. Add a cup or
sweet milk and nearly rs much OF the clam
liquor and two eggs beaten light. Beat hard
until II Is a smooth batter; then stir In the
chopped clans. Put plenty Of lard In the frying
pan and let 1t become boiling hot. Put IN the
batter. by tho spoonful and cook slowly. When
ono side is Drowned turn tho f%rltters and brown
the other side, The batter may be cooked on .
Ertddle Ike pancakes II preferred.
An old New England dish Is clam pie, To
make II take one quart of clans, ana, II large
size, chop them a little and cook them In, the
juice that has been saved when taxing them
from the shells; II there is not enough add q
little water; Make a rich pie crust ana line an
earthen dish half way down the sides. PLACE a
small teAcup, Inverted, In the middle OF the dish
20 hold up the top crust and retain the juices,
boiled potatoes into cubes, aad oyer the clans
lay some cut potatoes. Season with a little salt
and pepper and . few drops " Union iules1'