European and American cuisine

Hot Clam Pepper Roast.—Melt 1 ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onion, 1 fine-chopped green pepper, 1 small clove of bruised garlic, cook 5 minutes without browning ; then add ½ cupful clam juice, ½ teaspoonful beef extract, ⅛ even teaspoonful salt, ½ even teaspoonful pepper. Remove the soft bodies from 12 fresh-opened soft-shell clams, chop the hard parts fine and add it with the bodies to the saucepan ; cook 5 minutes. Lay 6 slices of buttered toast on a hot plate ; pour the clam mixture over them, and serve very hot. Clams Brooklynaise. — Procure 2 dozen freshly opened Little Neck clams, drain them in a sieve. Melt 1 ounce butter in a saucepan, add 2 tablespoonfuls fine-chopped white onions, cook till the onions are done without browning ; then add ½ tablespoonful flour, stir and cook 2 minutes ; add 1 cupful boiling water, ½ teaspoonful beef extract, 1 even teaspoonful salt, ⅛ even teaspoonful white pepper, stir until smooth, then add the clams, cook slowly 6 minutes ; OLAMS. 127 add the juice of ½ lemon, stir well ; at last ½ cupful cream, and serve with flour. Steamed Clams. — Wash the clams several times in cold water, place them with a little water in a saucepan over the fire, cover and cook till they open ; then remove ; take them out of their shells, put in a saucepan, add to 2 dozen clams 1 tablespoonful butter and ¼ teaspoonful white pepper ; toss for a few moments over the fire, and serve. Clam à l'Espagnole. — Put 1 fine-chopped onion in a saucepan over the fire ; add 1 ounce butter or oil, 1 fine-chopped green pepper, 1 bruised clove of garlic, cook 3 minutes ; add ¼ cupful fine-chopped mushrooms, cook 5 minutes ; add 2 fine-cut tomatoes, cover, and simmer slowly 8 minutes. In the meantime place a small saucepan with ½ tablespoonful butter over the fire, add ⅛ tablespoonful flour, stir 2 minutes ; add ⅛ cupful boiling water, ½ cupful clam liquor, 1 teaspoonful beef extract, cook 5 minutes ; add this sauce to the contents in saucepan, season with 1 teaspoonful salt, ¼ teaspoonful pepper. Boil 1½ dozen soft-shell clams in their liquor 3 minutes ; then drain ; remove the hard parts and add the soft bodies to the saucepan, cook a few minutes ; serve in a border of rice A ta creole. Boil ¾ pound rice 10 minutes in water; drain and spread it for 1 hour on a towel to dry; fry 1 fine-chopped onion in 1 ounce butter 5 minutes, add the rice, stir 3 minutes ; then add 1½ pint of water, 1 even teaspoonful salt, cover and cook in a double boiler till the rice is done ; turn it on to a long dish, add 1 ounce butter in small pieces, and mix it with 2 forks. Pour the clams in the center of an oblong dish and lay the rice around the clams. Clam Pie. — Take 1 quart of clams out of their liquor with a fork, cut off and chop the hard part fine, set the soft part aside ; put the chopped clams in a saucepan with 2 cupfuls of the strained clam liquor and 1 cup of water ; let it come to a boil. Mix 1 tablespoonful butter with 1 tablespoonful cornstarch ; add it to the con-