The Indianapolis journal., 1904-06-05
Some Timely Recipes.

Clam Roast-The good old New England
way of roasting claims is to remove them
wash the shells. and after dipping the
clans in melted butter return them to the
deeper halves of the shells. Sprinkle with
salt and paprika. put the shells in a drip
ping pan, roast until a golden brown and
serve with quarters of lemon.
Clam Fritters.-Chop twenty-five clans
fine and make a batter of two we'll beaten
eggs, one cupful of milk, two cupfuls of
flour; beat the mixture until smooth: add
one-half teaspoonful of baking powder and
season to taste and add the CLAIMS drop
by spoonfuls into deep fat and fry until a
golden brown. Be careful not TO press them
with the fork when removing them from
the fat.
Clam Cocktails-Little-neck CLAIMS, served
like oysters. on the half shell. are always
appetizing, as is also a clam cocktail. For
this latter six clans are used. The sauce
is made with tomato catsup. horseradish,
clam juice and a dash of lemon Juice To
be perfect all the ingredients must be kept
ice cold. These clam cocktails may be
Ice or in the skin of half a lemon from
which the pulp has been removed, so that
the inside is perfectly smooth.
Salad Made of Little-Neck Clams-Roast
two dozen small CLAIMS. put them in bowl
and cover them with plain French dress
ing and let them stand for half an hour.
Line a salad bowl with crisp leaves of let
tuce and add TO IT pint OF cooked shrimps
CLAIMS next and then add a Removal
sauce, which is made the same as a
mayonnaise, with the exception that hard
boiled eggs. or rather the yolks of them,
are added in place of the raw eggs.
CLANS in Chafing Dish-Clams may be
served in chafing dish with good results.
Put in the chafing dish one tablespoonful
of olive oil, and see that il becomes very
hot before the clans are added Select
the soft part of a dozen medium sized
CLAIMS and dry them carefully on a napkin.
Put them in the oil that Is boiling rapidly
| They should be slightly brown when cooked.
Season with salt and paprika. Butter may
be substituted for the oil if preferred.
Clam Broth-Three dozen clans will make
about quart of broth. Wash them we'll in
cold water and put them in a saucepan and
cover with quart of hot water. Boil fif-
teen minutes ard drain. Remove the shells
chop UP the CLANS and add them to the hot
broth with butter boil. Add a little
cayenne and salt If necessary. Boil ten
minutes and serve hot or cold in cups. A
little lemon juice may be added If desired
Again the hot broth is richened if spoon
full of whipped cream is added just before
serving
Clam Sauce-Scald the juice from one
quart of CLAIMS, remove the scum as II
rises, then add one quart of water. Melt
two tablespoonfuls of butter. add two ta-
blespoonfuls of flour. stir until smooth and
| add two cupfuls of the clam juice in water
stir until boiling. then add salt and pepper
| to season. Let simmer ten minutes; pour
| cold water over the CLAIMS, drain them well
| and add them TO the sauce and pour lit
| tie of it over two beaten egg yolks, then re-
| turn all to the fire until il comes to the
| boiling point; stir constantly; remove, add
! the Juice of one-fourth of lemon and a
| tablespoonful of butter in small pieces
! This sauce is delicious served with boiled
/ fish.