Evening star., 1914-05-31
CLAIMS and Some
of the Best Ways
of Cooking Them
.Hk months without an r. in their

THk months without an r. in their
makeup hold no terrors for the
little bivalves commonly known AS
Clans. And by the way did you ever
know that the reason that these shellish
are called CLAIMS is because Of the firm
clamp OF their shells?
There are almost as manv interesting
possibilities in the preparation of clans
for the tahe as there are for oN sters.
CREAM CLAM SorP.-oue of th,, hes;
possible ways of preparing CLANS Is in
cream clam soup. Here is an old. well
tried recipe Drain a quart of CLAIMS and
chop fine. return to their own liquor and
bring slowly To a boiling point Then
let the mixture simmer for twenty min
utes. strain through nne sieve ana
thicken the liquor with one-third OF
cup of butter. the same amour; OF Hour
and seasoning of salt and pepper Vow
scaid four cups Of milk TO which has
been added slice of onion and two
blades of mace. strain and add the milk
TO the CLAIMS. Just before serN .ns add
the yolhs of two eggs slightly beaten.
CLANS OK TOAST.-To make a de
licious entree Of CLAIMS on toast put the
CLAIMS on "A hroil-r over hot bed Of Goals
until they have opened. Then take them
out of the shell with 4 fork SAVING the
liquor Cream together a teaspoonful OF
butter with half ;easpoonful OF hour:
Thicken the broth with this mixture anc
season with salt and pepper. Fiace the
CLAIMS on pieces of buttered toast aho
pour liquor over them and serve imrne-
diately
SCALLoPED CLANS Scrub the CLAIMS
horoughy and then place over steam 20
force open. Take the clans from the
shells place in a shallow baking dish and
cover with white sauce. Then add q
layer OF bread crumbs and bits OF butter
| and bake in the oven until a light brown
| This can be prepared either In the shall
| low baking dish or in the individual
| shells. which can ne placed on a baking
| pan and baked in the oven.
| CLAN FRITTERS-To make delicious
| clam fritters begin with one pint of
| chopped clans seasoned with a little salt.
Now beat up two eggs. add one-third OF
a cupful of milk and one and one-third
\ cups of -four. sifted with one-half tea
spoonful of baking powder Mix this
| with the clam mixture and proceed as
| for fritters. frying in hot fat
! CLAW CHOWDER.-Therea are ever SO
| many ways of making clam chowder. but
| there is no way to make II without TAX
| ing considerable time and trouble. Here
/ is well tried rule that calls for two
! pecks Of clans. one quart OF potatoes
sliced thin and a piece OF salt pork half
the size of an egg. two onions. one tea
! spoonful of salt and one saltspoonful OF
white pepper. one tablespoonful of but
| ter, one quart OF milk and six butter
crackers. The milk should be heated in
a separate dish and added last. Put the
| pork over the fire in a saucepan and add
| the onions. Fry them without browning.
and then add the sliced potatoes and the
seasoning. Steam open the clans and
add their liquor TO the potatoes. Cover
and cook in the oven utnil the potatoes
are done. Then add the clans and the
seasoning, heat through. add the soda
| crackers and then pour over all the hot
milk Remember that boiling toughens
| the clans.