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Clams Are a Bivalve, or Two-Shelled, Mollusk. There Are Three PrincipalVarieties, Soft-Shelled, Hard-Shelled, And Razor Clams From The Pacific. TheSo-Called Soft-Shelled Are Oval And Come From Northern New England. TheHard-Shelled Are Round And Come in Small Littlenecks, Medium Cherrystones,And Large Quahogs or Chowder Clams. Small Clams Are Eaten Raw, Steamed, OrOn The Half-Shell; Quahogs Are Good Minced And in Soups. When Buying Clams,Be Sure The Shells Are Clamped Tightly Together; This Indicates That TheClam is Alive. Discard Broken or Cracked Shells. to Get Rid of All The Sand,Scrub Under Running water And Then Soak in a salt-water Brine For About ?Hour.
- 1 Quart Clams Per Serving
? c butter, Melted, Per Serving
Scrub The Shells With a Brush, Changing The water Until There is no Trace OfSand. Put The Clams in a Deep Kettle With 2 Tablespoons of water For EachQuart of Clams. Cover Tightly And Cook Over Low Heat Until The Shells Open,About 15 Minutes. Don't Overcook. Using a Slotted Spoon, Remove The Clams ToLarge Soup Plates. Strain The Broth Into Small Glasses And Serve With TheClams. Set Out Individual Dishes of Melted butter, to Which You May Add aLittle lemon juice or vinegar, And a Small Amount of Boiling water WhichWill Make The butter Float to The Top And Stay Hot. to Eat, Lift The ClamFrom The Shell by The Black Neck. Dip in The Clam Broth, Then in The butter,And Eat; Some Like The Neck, Some Don't.
- 1 Quart Per Serving
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey