248 THE WEALTH OF THE SEA 



clams requires much more tedious labor than the can- 

 ning of oysters, for the meats are dressed and cleaned. 

 The visceral mass, siphon, and side walls are cut out 

 and discarded. Some of the juice of the clams which 

 runs out during the dressing process is added to the 

 filled cans. The remainder is canned separately and 

 sold under the name of clam nectar. 



Clam chowder, which is also canned in large quan- 

 tities, is usually prepared from the hard clam because 

 it has the most pronounced clam flavor. A large num- 

 ber of ingredients enter into the preparation of this 

 favorite New England dish. Clams, bacon, fresh pota- 

 toes, onions, tomatoes, parsley, thyme, sweet mar- 

 joram, salt, and pepper are common components 

 of chowder prepared especially for canning. The 

 mixture is boiled with water for a few minutes and 

 packed in cans, which are then topped, sealed, and 

 processed. 



Clam extract finds extensive use, not only for its 

 clam flavor, but also as a food for invalids and con- 

 valescents. It is prepared by steaming clams placed 

 on racks or gratings. This cooking causes much of 

 the juice to run out into pans placed under the racks. 

 After filtering, the juice is concentrated by evapora- 

 tion, and then placed in cans, which are topped, 

 sealed, and sterilized. 



Scallops 



Nature not only furnishes us with a great variety 

 of good things to eat, but often wraps them in beau- 

 tiful packages. Scallops and abalones are delicacies 

 incased in beautiful shells. The beauty of scallop 



