European and American cuisine

Roasted Clams. — ^Wash the clams in cold water and lay them on a broiler over a clear, strong fire ; as soon as they open take them Irom the broiler, remove the upper half -shell, leaving the clam in the remaining half ; pour a few drops of melted batter over each one, and serve. Clams à la Maryland. — Procure 18 fresh soft-shell clams, lift them with a fork out of their liquor ; melt 1 ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onion, fry 5 minutes without browning ; then add the clams, cover and cook 6 minutes ; season with ¼ teaspoonful pepper ; mix the yolks of 2 eggs with ½ cupful cream, add it to the clams, toss for a few minutes over the fire without boiling, then serve. Fried Soft-shell Clams. — Procure freshly opened soft-shell clams, remove them with a fork out of their liquor on to a soft towel, and after drying lay the clams on a dish, dust over with flour ; then take each one separately on a fork, dip first in beaten egg, then roll in cracker dust, lay them thus prepared on a clean board for 30 minutes to dry. Place a frying pan with 1 ounce pure lard and 1 ounce butter over the fire ; as soon as melted put in as many clams as will conveniently go in ; fry light brown, first on one side then on the other ; fry the remainder the same way, using more lard and butter if necessary. Arrange them nicely on a hot dish, and serve with biscuits and butter or buttered toast. In place of lard or butter, beef fat or larding pork may be used. Soft-shell Clams Fried in Batter.— Procure 1 dozen soft-shell clams, drain and dry on a towel. Mix the yolks of 2 eggs with ¼ cupful clam liquor, 2 heaping tablespoonfuls fiour, 1 teaspoonful melted butter, beat this with a spoon for 3 minutes ; then add the 2 whites beaten to a stiff froth, take each clam on a fork, dip into the batter, and drop into boiling fat ; fry light brown like crullers till done. Devilled Clams. — Melt 1 ounce butter in a saucepan, add 2 tablespoonfuls fine-chopped onion, cook 3 minutes ; add ¼ cupful fine-chopped mushrooms, cook 5 minutes; add 1 heaping tablespoonful flour, stir 2 minutes ; add ¼ pint clam liquor, stir and cook till smooth ; then add 12 fine-chopped clams, ¼ even teaspoonful pepper, stir and cook 6 minutes ; remove from fire. Mix the yolks of 2 eggs with ½ cupful cream, add it to the clams, fill this preparation into 6 well-cleaned clam shells, sprinkle over some fresh grated bread crumbs and a little melted butter, and bake to a fine color in a hot oven. (If liked, 1 clove of bruised garlic may be added with the onion.) Clams à la Newport. — Scald 18 fresh soft-shell clams in their liquor, then drain ; remove the hard part. Place the clams in a saucepan with 2 ounces butter, the juice of ½ lemon, ½ even teaspoonful pepper, toss for a few minutes over the fire. Mix the yolks of 2 eggs with ½ cupful cream, add to the clams and let remain for a few minutes over the fire. Serve on a warm dish ; garnish with croutons or toasted bread.