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This makes an excellent "left-over" dish, and is suggested when 

 there are scraps to utilize or the clams are tough. The siphons of the 

 large clams, as the gaper or geoduck, are excellent here, prepared as 

 follows: Soak over night in cold water, scrape off skin, parboil, reserv- 

 ing liquor, and run through meat grinder together, with potato and 

 other "left-overs." In a frying pan place bacon, minced fine, with 

 onion and cook five minutes. Add butter till mixture is well browned, 

 then flour, pouring on gradually clam liquor and milk. To this sauce 

 add clam and potato, mix thoroughly-, and allow to cool. Shape into 

 croquettes, dip in beaten egg, roll in crumbs and fry in deep fat. 



Scalloped Clams 

 Butter a baking dish, and spread with cracker crumbs dotted with 

 small lumps of butter. Cover with clams, sprinkle with salt and 

 pepper. Repeat process, and pour over all one-half cup milk and the 

 clani liquor. Cover top with the remaining crumbs well buttered, 

 l^ake one-half to three-fourths of an hour in a hot oven. 



Savory Clams en Casserole 

 1 pint clams 1 cup clam liquor 



^ pint mushrooms (fresh if obtain- | cup milk or soup stock 



able) Seasoning — thyme, sage, onion 



4 tablespoons^ butter ' juice, parsley, salt and 



4 tablespoons flour pepper. 



^ cup mushroom liquor 



Clean clams and ])arboil. reserving li(pior. Clean mushrooms and 

 cook two minutes. Drain liquor from mushrooms and mix with that 

 of clams. Chop clams and mushrooms rather fine. Make a sauce 

 with butter and flour, stirring until well bro\^Tied, and pouring on 

 gradually milk, mixed liquors and soup stock. Add seasoning, clams 

 and mushrooms. Put all in a l)uttered baking dish, cover with buttered 

 crnml)s and In-own in oven. Or serve on toast or in patty shells. 



Steamed iNlussELs (or Clams) 



This method is the one preferred for mussels and is often used for 

 the soft-shell, rock cockle or hard-shelb cockle; it is not so well adapted 

 for large forms with big siphons. Separate, and select live unbroken 

 mussels, clean by scraping with a dull knife or scrubbing with a stiff 

 ])ru.sh in several changes of water. Pour in a kettle Avith a tightly 

 fitting lid two or' three tablespoons of oil, season with a few slices of 

 onion or a touch of garlic if desired, add cleaned mussels in the shell, 

 cover tightly and steam over a hot fire until all shells open. Serve 

 with lemon juice. 



For campers the above may be varied by steaming over a small 

 amount of sea water. If no covered kettle is at hand a pail covered 

 with wet sea weed will serve. 



jMussels left over from steaming may he pickled in vinegar and used 

 when desired. 



