12 EDIBLE BRITISH MOLLUSCA. 



through the shallow water drawing the rake towards 

 him ; and when the iron conies in contact with any- 

 thing hard he feels with his foot, and if it prove to be 

 a clam, he picks it up and goes on as before. 



Youghal way of Cooking Sugar-loons. Boil them; 

 take them out of the shell, and eat them with a little 

 butter, taking care to cut off the outside skin.* 



Hampshire Method of Cooking Myadce. Wash the 

 shells well, then boil quickly for a few minutes; as 

 soon as the shell opens, the fish is cooked. Do not let 

 them boil longer, as it makes them hard, and spoils 

 the flavour. A little vinegar and pepper can be added 

 as a relish. 



Clam Soup. Two small bunches of young, soft 

 clams ; cut out the round fat parts, chop the hard 

 parts with twenty-five hard clams medium sized ; put 

 these into the juice with a little water, and boil from 

 two to three hours, then put in the round parts, with a 

 piece of butter and a little pepper, and boil fifteen 

 minutes ; add a pint of hot milk, and let it just come 

 to a boil before serving. f 



To Boil soft Clams. Wash the shells clean, and put 

 the clams, the edges downwards, in a kettle; then pour 

 about a quart of boiling water over them ; cover the 

 pot and set it over a brisk fire for three quarters of an 

 hour ; pouring boiling water on them causes the shells 

 to open quickly and let out the sand which may be in 

 them. Take them up when done; take off the black 

 skin which covers the hard part, trim them clean, and 

 put them into a stewpan ; put to them some of the 

 liquor in which they were boiled ; add to it a good bit 



* Miss Ball. t ' Every Day's Need.' 



