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CLAMS - Съедобные морские моллюски

Clams, like oysters, should be purchased in the shell whenever possible. The shell opens when the animal dies, making it easy to discard the bad ones. A dead clam is dangerous food.
If obtained the day before they are to be used, cover the clams with cold water and sprinkle corn-meal over the top of the water, using about one cup of corn-meal for a peck of clams. Let them stand over night.
To open clams steam in tightly covered vessel and if the clams are not to be served at once, remove them from the shells and drop them into cold water, to keep them from becoming tough. A peck will yield about a quart of clams without the shells.
Cut off the siphons of large clams, as that part is very tough, and if the clams have not been treated with corn-meal, open the stomachs with a pair of scissors and scrape out the debris. Wash the clams well, to remove all sand.
Small clams are served raw on the half shell, just as raw oysters are served.
Follow recipe for oyster cocktail.
30 clams in the shell
Juice of l / 2 lemon
6 tablespoons butter
Salt and pepper
The hard-shell clam is used for steaming. Scrub the shell with a brush and wash free of sand in several waters. Steam the clams in a steamer for ten minutes, or until opened. While the clams are steaming, melt the butter and mix with the lemon-juice, salt and pepper. Lay a napkin on a hot platter and place the clams in their shells on this. Cover with a second napkin and serve. In eating, remove the clam from the shell and dip it into the sauce. The thin, tough part known as the neck or siphon is not eaten.
Prepare the clams as for steaming, put them into a pan, set the pan in a hot oven (400-425 F.) and bake until the shells open. Remove the top shell, being careful not to spill the liquor. Arrange the clams in the half- shells on plates and on each place a piece of butter and a little pepper and salt. Add lemon- juice if desired. Serve immediately.
The seashore is the natural place for a clam-bake, but it is possible to have one at any place where there is a flat open space. Preparations should begin several hours before the time set for the meal.
Make a circle of flat stones from two to four feet in diameter, according to the size of the party and on this circle build a hot fire of wood. Let this burn for two or three hours. Then rake off the fire and cover the hot stones with fresh sea- weed. On this lay fresh clams in their shells; also, if desired, oysters, potatoes in the skins, corn in the husk, and anything else that may be steamed. Cover with a thick layer of sea- weed^ and over all spread a large piece of sailcloth, fastening down the edges with stones. Leave for two or three hours; remove the cloth and the top layer of seaweed, and rake out the clams and other foods as needed.
The same materials may be cooked in a large kettle at home using cheese-cloth between the layers, but will lack the fine flavor of the real clambake.
24 clams in the shell
2 cups water
2 cups rich milk or white stock or part of each
1 tablespoon chopped celery
1 teaspoon chopped parsley
1 tablespoon butter
Salt and pepper
1 tablespoon flour
Make a white sauce of the milk, flour, and butter. Scrub the clams thoroughly, then pack into pot with a tight-fitting lid, using l/2 cup water to steam. When all have popped open, remove, cool in their own liquor. Detach clams from shells, put through food chopper and add strained liquor. Add water, chopped celery and parsley and cook ten minutes. Press through a sieve and add to the white sauce. Season, beat with an egg- beater, and serve.
50 clams
l/2 teaspoon thyme
4 ounces salt pork
3 potatoes
1 medium-sized onion
1 pint milk
2 tablespoons flour
l/2 teaspoon pepper
l/2 teaspoon salt
3 pilot biscuit
Put clams, with their own liquor, into a granite-ware sauce- pan, and when they have come to a boil skim out the clams and return liquid to the fire. Cut the salt pork into thin slices, chop the onion, and saute the two together until brown. Stir in flour, and when mixture is bubbling slowly, add the clam liquor. Season with salt, white pepper, and thyme. Add po- tatoes which have been cut into small cubes, and cook this mixture until the potatoes are tender. Just before serving, add milk, clams cut into pieces, and three large pilot biscuit or a larger number of hard water-crackers, as preferred. If liked thicker, blend one tablespoon of butter or other fat with the same of flour, and add gradually.
To make Rhode Island clam chowder, add tomatoes, either canned or fresh.
1 cup clams
2 tablespoons flour
1/2 cup milk
6 slices toast
1/2 cup clam-juice
Salt and pepper
2 tablespoons butter or other fat
Bake the clams in a pan, scalding them in their own liquor, or steam them and then remove from the shell, being sure to save the juice. Chop and add them to a white sauce made from the milk, clam-juice, flour, seasoning, and fat. Serve on slices of toast with parsley as a garnish.
25 clams, fresh or canned
2 tablespoons bread-crumbs
1 tablespoon butter or other fat
2 egg-yolks
1 tablespoon chopped parsley
2 tablespoons flour
Salt and pepper
1 cup milk or cream
Drain the clams and rinse them in cold water. Make a white sauce with the fat, flour, and milk or cream, and put in the crumbs, the raw egg-yolks, and the parsley. Remove from the fire, add the chopped clams, pepper to taste and salt if needed, fill scallop or clam shells, or small ramekins, with the mixture, brush them over with beaten yolk of egg, sprinkle with bread- crumbs, and brown in a hot oven (400 K).
Wash soft clams (fresh or canned) and drain them upon a soft cloth, wiping them dry. Then dip each clam first into beaten egg and next into bread-crumbs, and, if much breading is liked, dip them again into the egg and crumbs. Have a sauce- pan containing hot fat (390 F.) about an inch deep. If you have no thermometer, test the fat by dropping in a bit of the soft part of bread. It should color to a golden hue in from 40 to 50 seconds. Lay the clams in the fat, one at a time but as quickly as possible, and cook them until brown (about one to two minutes). Serve very hot.
18 opened clams
48 very small dice of fat bacon
6 large clams in shell
White pepper
4 tablespoons cracker-dust
2 tablespoons minced celery
2 tablespoons butter or other fat
Have the clams opened carefully, so that the shells will not be broken. Clean the shells well with brush and water. Lay two clams in each half shell, dust with white pepper, and one-half teaspoon of minced celery, and add four of the bacon dice; cover with a very thin layer of cracker-dust, put a half teaspoon fat on top and bake in the oven (3 50 -400 F.) fifteen to thirty minutes.
Clam Chowder
Twenty-five clams, chopped not fine one-half pound salt pork chopped fine, six potatoes sliced thin, four onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions and juice of clams. Cook two and one-half hours, then add clams; fifteen minutes before serving add two quarts of milk.
Clams and Rice
Chop fine one onion and a small piece of ham or pork ; add a bruised clove of garlic, one cupful of tomatoes and a little saffron water; stew all together for a few minutes, then add a pint of well scrubbed small clams, still in the shell ; steam a half hour in a tightly covered dish ; then add one cupful of well washed rice and about one pint of water; season with salt and cook until the rice is done.
Stewed Soft Clams.
Thoroughly wash about three and a half dozen of fresh soft clams so that no sand remains on them after they are opened, lay them carefully on the palm of the left hand, and with the right hand remove the body with care, but nothing more, being cautious not to break it and throwing away all the other parts. When all are prepared place them in a stewpan with one ounce of butter, a small pinch of white pepper, one wineglassful of Madeira wine and two finely-hashed medium sized truffles ; place the cover on the pan and cook gently for seven or eight minutes. Break the yolks of three eggs into a bowl, add one pint of sweet cream and beat well for three minutes. Pour this over the clams and toss the saucepan for about three minutes more very gently to thoroughly mix the clams with -the cream but not letting the liquor boil again. Neither fork nor spoon should ever be used in mixing them. Pour the whole into a hot dish and serve at once.

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