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Some people make a practice of keeping tlie live clams for twelve 

 to twenty-four honi's in fresh water, as during: that time more or less 

 of the'sand or iriud that some forms contain will be rejected. 



Clams may be prepared for the table in many and various appetiz- 

 ing ways. The chowders and soups for which the bivalves are justly 

 famous are well known to all. A few tried recipes are given to 

 suggest some of the less well known methods of preparation. For 

 frying it is best fo choose small and tender varieties such as the 

 razor elam, roek cockle, or purple clam, but for baking, larger forms 

 or less tender parts, such as the siphons of the gaper, will serve equally 

 well, as here the chopper or meat grinder come into play to make a 

 successful dish. For steaming the mussel is a favorite, closely followed 

 by the soft-shell and rock cockle. 



The following recipes may naturally be varied greatly according 

 to the ingenuity and equipment of the cook. AVhether he simply fry 

 his clams in oil or butter after dredging them with flour and serve them 

 as the jnece de resistance of a camper '.s meal, or bake them en casserole 

 with an elaborate sauce as an entree will obviously depend on the 

 cook's initiative and the materials at his disposal. 



Clam .\nd Tomato Bisque 



1 pint clams 1 tablespoon chopped onion 

 % cup elam liquor | cup milk 



?v cup soup stock 1 cup stewed and strained tomatoes 



-'^- tal)lespoons flour* S<dt, pepper 



2 tal)lespoons butter 



Chop clams, barely cover with water and boil gently for ten minutes. 

 Strain, reserving liquor. Cook butter with onion; when well browned 

 add flour and blend with clam licpior and soup stock. Add milk, 

 chopped clams, and when boiling point is reached pour in the strained 

 tomatoes, which have been stewed with a pinch of soda in a separate 

 kettle. Season and serve hot with croutons. 



Fried Clams 

 1 pint clams I cup clam liquor 



Ij cups flour 2 eggs 



l cup milk Several slices bacon; salt; pepper 



Clean clams, taking care not to throw away the liquor. Make a 

 batter of the flour, milk and elam liquor, add eggs beaten until light. 

 In this dip clams, season with salt and pepper and fry with bacon 

 or in oil. Garnish if desired with lemon or parsleyT 



Fried Croquettes 

 1 pint clams 1 cup stale bread or cracker 



1 cup cold boiled potato or rice crumbs 



1 teaspoon finely chopped parsley Several slices of bacon 



1 tablespoon chopped onion 1 egg 



For Sauce 

 4 tablespoons flour ^ cup' clam liquor 



2 tablespoons butter • -| cup milk 



*It should be borne in mind that a tablespoon is used in these recipes as a unit 

 of measurement and sliould be level, not heaping or rounding. 



