The materials needed are fifty round clams (quahogs), a large bowl of
salt pork cut up fine, the same of onions finely chopped, and the same (or
more, if you desire) of potatoes cut into eighths or sixteenths of original
size ; wash the clams very thoroughly and put them in a pot with half a
pint of water✪ Clam Chowder ; when the shells are open they are done ; then take them
from the shells and chop fine, saving all the clam water for the chowder ;
fry out the pork very gently, and when the scraps are a good brown take
them out and put in the chopped onions to fry ; they should be fried in a
frying pan, and the chowder kettle be made very clean before they are put
in it, or the chowder will burn. (The chief secret in chowder-making is to
fry the onions so delicately that they will be missing in the chowder.)
Add a quart of hot water to the onions; put in the clams, clam -water
and pork scraps. After it boils, add the potatoes, and when they are
cooked, the chowder is finished. Just before it is taken up, thicken it with
a cup of powdered crackers, and add a quart of fresh milk. If too rich,
add more water. No seasoning is needed but good black pepper✪ Chowder.
With the addition of six sliced tomatoes, or half a can of the canned
ones, this is the best recipe of this kind, and is served in many of our best
restaurants. New Bedford Recipe.
SCALLOPED CLAMS.
Purchase a dozen large soft clams in the shell and three dozen opened
clams. Ask the dealer to open the first dozen, care being used not to
injure the shells, which are to be used in cooking the clams. Clean the
shells well, and put two soft clams on each half shell; add to each a dash
of white pepper, and half a teaspoonful of minced celery. Cut a slice of
fat bacon into the smallest dice, add four of these to each shell, strew over
the top a thin layer of cracker dust; place a piece of table butter✪ Scalloped Clams on top,
and bake in the oven until brown. They are delightful when properly
prepared.
SCALLOPS.
If bought in the shell boil them and take out the hearts, which is the
only part used. Dip them in beaten egg and fry in the same manner' as
oysters.
Some prefer them stewed the same as oysters.
FROGS FRIED.
Frogs are usually fried, and are considered a great delicacy. Only the
hind-legs and quarters are used. Clean them well, season, and fry in egg
SHELL-FISH.
77
batter, or dipped in beaten egg and fine cracker crumbs, the same as
oysters.
FROGS STEWED.
Wash and skin the quarters, parboil them about three minutes, drain
them. Now put into a stewpan two ounces of butter. When it is melted,
lay in the frogs, and fry about two minutes, stirring them to prevent burn-
ing; shake over them a tablespoonful of sifted flour and stir it into them;
add a sprig of parsley,‘’a pinch of powdered summer savory, a bay leaf,
three slices of onion, salt and pepper, a cup of hot water and one of cream.
Boil gently until done; remove the legs, strain and mix into the gravy the
yolks of two eggs✪ Frogs Stewed, well beaten to a cream; put the legs in a suitable dish,
pour over the gravy and serve.
POULTRY AND GAME.
★ ★ ★
Page 45 · 4 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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The materials needed are fifty round clams (quahogs), a large bowl of
salt pork cut up fine, the same of onions finely chopped, and the same (or
more, if you desire) of potatoes cut into eighths or sixteenths of original
size ; wash the clams very thoroughly and put them in a pot with half a
pint of water ; when the shells are open they are done ; then take them
from the shells and chop fine, saving all the clam water for the chowder ;
fry out the pork very gently, and when the scraps are a good brown take
them out and put in the chopped onions to fry ; they should be fried in a
frying pan, and the chowder kettle be made very clean before they are put
in it, or the chowder will burn. (The chief secret in chowder-making is to
fry the onions so delicately that they will be missing in the chowder.)
Add a quart of hot water to the onions; put in the clams, clam -water
and pork scraps. After it boils, add the potatoes, and when they are
cooked, the chowder is finished. Just before it is taken up, thicken it with
a cup of powdered crackers, and add a quart of fresh milk. If too rich,
add more water. No seasoning is needed but good black pepper.
With the addition of six sliced tomatoes, or half a can of the canned
ones, this is the best recipe of this kind, and is served in many of our best
restaurants. New Bedford Recipe.
SCALLOPED CLAMS.
Purchase a dozen large soft clams in the shell and three dozen opened
clams. Ask the dealer to open the first dozen, care being used not to
injure the shells, which are to be used in cooking the clams. Clean the
shells well, and put two soft clams on each half shell; add to each a dash
of white pepper, and half a teaspoonful of minced celery. Cut a slice of
fat bacon into the smallest dice, add four of these to each shell, strew over
the top a thin layer of cracker dust; place a piece of table butter on top,
and bake in the oven until brown. They are delightful when properly
prepared.
SCALLOPS.
If bought in the shell boil them and take out the hearts, which is the
only part used. Dip them in beaten egg and fry in the same manner' as
oysters.
Some prefer them stewed the same as oysters.
FROGS FRIED.
Frogs are usually fried, and are considered a great delicacy. Only the
hind-legs and quarters are used. Clean them well, season, and fry in egg
SHELL-FISH.
77
batter, or dipped in beaten egg and fine cracker crumbs, the same as
oysters.
FROGS STEWED.
Wash and skin the quarters, parboil them about three minutes, drain
them. Now put into a stewpan two ounces of butter. When it is melted,
lay in the frogs, and fry about two minutes, stirring them to prevent burn-
ing; shake over them a tablespoonful of sifted flour and stir it into them;
add a sprig of parsley,‘’a pinch of powdered summer savory, a bay leaf,
three slices of onion, salt and pepper, a cup of hot water and one of cream.
Boil gently until done; remove the legs, strain and mix into the gravy the
yolks of two eggs, well beaten to a cream; put the legs in a suitable dish,
pour over the gravy and serve.
POULTRY AND GAME.
★ ★ ★