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#38 - CLAMS

Size: 3" x 5"
Copyrighted: 1889
Lithographer: Knapp & Co.


Reverse - Text

Left half:   THE FOUR POINTS
Right half:


STEAMED CLAMS.--Rinse them in water, so as to remove what dirt may be on the shells. Put them in a pan and place over a hot fire of coals, and let them remain until the shells open. In the meantime prepare a little side dish of drawn butter, pepper and salt, in which dip the clams before eating.

HARD CLAM PIE.--Line a pie platter with good puff paste. Chop fine enough clams to cover the crust half an inch deep, discarding the broth, as it makes the pie too strong. Roll fine two soda crackers, or use the same quantity of bread crumbs rubbed fine; sprinkle on clams, adding pieces of butter the size of nutmegs an inch apart all over the top of crumbs. Season with salt and pepper. Add as much water as crackers will absorb, and a little more for the gravy. Cover with a whole upper crust, not pricking until nearly done. Bake in moderate oven until it is a rich brown, and the clams will be perfectly done.

CLAM BISQUE.--One tablespoonful of flour, one-half tablespoonful of corn starch, twelve clams, one egg, one small onion, one quart of milk, and a little chopped parsley and salt. Put the milk with onion and clams into a double boiler, and let it simmer for one hour; then stir in corn starch and flour dissolved in a little cold milk; stir until cooked and smooth; add salt. Put the beaten egg into tureen and strain it into the soup, stirring it constantly. Sprinkle a little chopped parsley on top of the soup, and serve at once.

CLAMS are plentiful from the first of May until the last of September.