The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-03-13
How I'd g Clama

The real food value of the clam is not
generally known or appreciated and yet
it ranks high in proteid matter among
1nollusks. and its juices are known 70 be
particularly digestible for the delicate OF
n ne minds of many the clam is re-
garded as a sort Of inferior oyster. while
~ dinners ~ rfe hiehest order The ssIit-
tie neck clam IS quite as highly esteemed
~ s-s e5I, s5;e,47s f5orh ,5eTi1-a ti1air
names from the locality in which they
are found in abundance The Little
Neck clam is the small quahaug- These
take the place OF Blue Point oysters when
the latter are out of season, they are a
small, round clam Of an inviting fresh
she'll as "a FIRST course att dinners of great
ceremony The clam has a history and
OF our colonial societies
Our Pilgrim fathers added with devout
their meaEer fare and TO the North
American Indian they furnished food,
DIFFERENT VARIETTES-
CLANS arc known as hard Of soft shells.
1,neiander, IS the long or soft shell while
from Long Island TO Florida we have the
IS found in the sand Of The sea shore
between the limits OF high and low tide
sirhteen inches The hard -heIl or deem
sea clam IS obtained by ''raEingF in deep
THE NUTRTTIvE VALUE OF CLANS.
Inc clam ranks the highest Of Lam
people are naturally fond Of them. or
soon acquire a liking for them 1t is
claimed that oysters. which are almost
without muscle. are, for this reason, UNI
but viii do Tor the sedentary or Tor a
supper TO sleep upon This theory viii
not apply TO the clam for. in fact. a good
clam enoWder such as the great Daniel
Webster was said to excel IN making. VIII
ment that is suitable for all classes Of
workers. whether they labor with brain
or Drawn The noted Sam Wards adj
vice was: 70 not put salt. fat pork IN
sensible though doubtless his. reason.
The pork not only destroys the
e slS,.ss favor Of the slam, but but
heat producing elements rs potatoes are
always added and very often crackers as
PREPARED CLAM CHOwDER.
Frequently. 10 the mind Of the exiled
New h-nslander or natives OF the Atlantic
coast comes a longing for a dish OF
clam choWder such as mother used to
MAKE but the realization OF this long
ing seems utterly impossible. as this
luscious fruit Of the wave may be an
towns. But ia the fresh clam cannot be
obtained so far from its native element.
you can secure genuine and delicious clam
chowder prepared from the perfectly fresh
clans and put up with the utmost nicely
luncheon dish Tor busy davs or when
cook IS out If a small quantity is need
81 n may be prepared i'm the chatting dish
and requires only to be thoroughly heat
cd before serving
The attempt of preserving clans so that
tnelr delicate flavor and valuable food
properties would not be DESTROYED has
until quite recently. been met with un-
SATISFACTORY results But the problem has
az last been solved by the discovery of a
process hv which ths edible part Of the
clam and its nourlslling Juices can be pre-
served. thus enabling lovers Of this BIZ
valve TO enjoy it in many delicious prep
AIa1ions and IN any part of the country.
SEA OR LENTEN PIE
This may be prepared from the canned
choWder- Drain on the liquor and with
u make sauce by same formula used
LOT plain meat and fish sauce using dou-
Die the quantity of milk. Season the
clans and potatoes with "a little thyme
lnarJoFam or minced parsley then add
tne sauce and place all ia a baking dish.
Cover with a biscuit crust -nd bake in a
oven about twenty minutes until fha r1-i,sf
IS done and nicely Drowned. Tomatoes