2-pound piece of finnan haddie Thin White Sauce (p. 192) Milk 3 potatoes, washed, pared, and Water✪ Finnan Haddie, Caledonian Style ; cut in halves Put finnan haddie in dripping pan, cover with milk and water in equal proportions, and Jet stand over very low heat or in very slow oven 25 minutes. Arrange fish on oven-proof platter, pour on sauce, and surround with halves of potatoes. Bake in moderate oven (350° F.) until potatoes are soft (about 40 minutes). CHAPTER 19 SHELLFISH CLAMS Clams are known as soft-shell clams and hard-shell clams, or quahogs. Clams are sold in the shell by quart or peck or dozen, out of the shell by the quart, and in cans. Small young quahogs in the shell are called Little Necks and are eaten raw. STEAMED CLAMS Clams for steaming should be bought in the shell and should al- ways be alive. Wash clams thoroughly, scrubbing with brush, changing water several times. If held tail uppermost under faucet, sand will be washed out. Put into large kettle, allowing 44 cup hot water to 4 quarts clams; cover closely and steam until shells partially open, care being taken that they are not overdone. Serve with individual dishes of melted butter. Some prefer a few drops of lemon juice or vinegar added to the butter. Ifa small quantity of boiling water is put into the dishes, the melted butter will float on top and remain hot much longer. Serve the liquor left in kettle in glasses with clams. ROASTED CLAMS Roasted clams are served at clam bakes. Wash clams in sea water. Burn wood on stones, remove ashes, sprinkle stones with thin layer of seaweed. Pile clams on stones, cover with seaweed and a piece of canvas to retain steam. CLAMS, UNION LEAGUE Y% teaspoon finely chopped shallot 14 cup white wine or water 4 tablespoons butter V4 cup cream 2 tablespoons flour Chopped parsley 18 clams in shell Bacon Cook shallot in 2 tablespoons butter 5 minutes. Add clams and wine or water. Cook until shells open. Remove clams from shells SHELLFISH 243 and reduce liquor to 44 cupful. Melt 2 tablespoons butter, add flour, and pour on gradually the clam liquor; add cream and the clams, season with salt and pepper. Refill clam shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon. STUFFED CLAMS Cover bottom of dripping pan with rock salt. Arrange 2 quarts large-sized soft-shelled clams on salt, in such a manner that liquor will not run into pan as clam shells open. Set in hot oven. As soon as shells begin to open, remove clams from shells, and chop. Reserve liquor, strain and use in making Croquette Sauce (p. 397), making 4 rule, and using 14 cup each of clam liquor and cream. Season highly with lemon juice and cayenne. Moisten clams with sauce, fill shells, sprinkle with grated cheese, cover with buttered, soft stale bread crumbs, and bake in hot oven (425° F.) until crumbs are brown. CLAMS A LA GRAND UNION OR FRIED CLAMS Clean and dry selected clams, dip in Batter I (p. 392), fry in deep fat (375° F.), and drain on brown paper. Serve on small slices of Cream Toast (p. 65) seasoned with salt, celery salt, pepper, and cayenne. FRICASSEE OF CLAMS Clean 1 pint clams, chop hard portions finely, and reserve soft portions. Melt 2 tablespoons butter, add chopped clams, 2 table- spoons flour, and pour on gradually 14 cup cream. Strain sauce, add soft part of clams, cook 1 minute, season with salt and cayenne, and add one egg yolk slightly beaten. CRABS AND CRAB MEAT Soft-shell Crabs are those which have just cast off their shells. After cleaning, they are eaten whole, usually fried. Hard-shell Crabs. The meat of hard-shell crabs is in the claws and the inner top of the back. Some people like also the liver and the coral. Boil like lobsters (p. 245). 244 THE BOSTON COOKING-SCHOOL COOK BOOK Fresh Crab Meat is sold by the pound, in city markets. Use the day it is purchased, if possible.

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2-pound piece of finnan haddie Thin White Sauce (p. 192) Milk 3 potatoes, washed, pared, and Water ; cut in halves Put finnan haddie in dripping pan, cover with milk and water in equal proportions, and Jet stand over very low heat or in very slow oven 25 minutes. Arrange fish on oven-proof platter, pour on sauce, and surround with halves of potatoes. Bake in moderate oven (350° F.) until potatoes are soft (about 40 minutes). CHAPTER 19 SHELLFISH CLAMS Clams are known as soft-shell clams and hard-shell clams, or quahogs. Clams are sold in the shell by quart or peck or dozen, out of the shell by the quart, and in cans. Small young quahogs in the shell are called Little Necks and are eaten raw. STEAMED CLAMS Clams for steaming should be bought in the shell and should al- ways be alive. Wash clams thoroughly, scrubbing with brush, changing water several times. If held tail uppermost under faucet, sand will be washed out. Put into large kettle, allowing 44 cup hot water to 4 quarts clams; cover closely and steam until shells partially open, care being taken that they are not overdone. Serve with individual dishes of melted butter. Some prefer a few drops of lemon juice or vinegar added to the butter. Ifa small quantity of boiling water is put into the dishes, the melted butter will float on top and remain hot much longer. Serve the liquor left in kettle in glasses with clams. ROASTED CLAMS Roasted clams are served at clam bakes. Wash clams in sea water. Burn wood on stones, remove ashes, sprinkle stones with thin layer of seaweed. Pile clams on stones, cover with seaweed and a piece of canvas to retain steam. CLAMS, UNION LEAGUE Y% teaspoon finely chopped shallot 14 cup white wine or water 4 tablespoons butter V4 cup cream 2 tablespoons flour Chopped parsley 18 clams in shell Bacon Cook shallot in 2 tablespoons butter 5 minutes. Add clams and wine or water. Cook until shells open. Remove clams from shells SHELLFISH 243 and reduce liquor to 44 cupful. Melt 2 tablespoons butter, add flour, and pour on gradually the clam liquor; add cream and the clams, season with salt and pepper. Refill clam shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon. STUFFED CLAMS Cover bottom of dripping pan with rock salt. Arrange 2 quarts large-sized soft-shelled clams on salt, in such a manner that liquor will not run into pan as clam shells open. Set in hot oven. As soon as shells begin to open, remove clams from shells, and chop. Reserve liquor, strain and use in making Croquette Sauce (p. 397), making 4 rule, and using 14 cup each of clam liquor and cream. Season highly with lemon juice and cayenne. Moisten clams with sauce, fill shells, sprinkle with grated cheese, cover with buttered, soft stale bread crumbs, and bake in hot oven (425° F.) until crumbs are brown. CLAMS A LA GRAND UNION OR FRIED CLAMS Clean and dry selected clams, dip in Batter I (p. 392), fry in deep fat (375° F.), and drain on brown paper. Serve on small slices of Cream Toast (p. 65) seasoned with salt, celery salt, pepper, and cayenne. FRICASSEE OF CLAMS Clean 1 pint clams, chop hard portions finely, and reserve soft portions. Melt 2 tablespoons butter, add chopped clams, 2 table- spoons flour, and pour on gradually 14 cup cream. Strain sauce, add soft part of clams, cook 1 minute, season with salt and cayenne, and add one egg yolk slightly beaten. CRABS AND CRAB MEAT Soft-shell Crabs are those which have just cast off their shells. After cleaning, they are eaten whole, usually fried. Hard-shell Crabs. The meat of hard-shell crabs is in the claws and the inner top of the back. Some people like also the liver and the coral. Boil like lobsters (p. 245). 244 THE BOSTON COOKING-SCHOOL COOK BOOK Fresh Crab Meat is sold by the pound, in city markets. Use the day it is purchased, if possible.

Boston Cooking-School cook book