Clams Energy Value Of Clams

½ dozen clams ......................=40 Calories.

3 1/3 ounces clam bouillon.............= 2 Calories.

1 quart clam bouillon ................= 23 Calories.

See Table, page 64, for energy value of other ingredients.

Little Neck Clams

Serve raw on the half-shell in same manner as raw oysters.

Steamed Clams

For steaming, clams should be bought in the shell. Wash in several waters, scrubbing thoroughly. Put into kettle, allowing one-fourth cup water to one quart clams. Cover closely and steam until clams partially open. Care should be taken not to overcook them. Serve with melted butter. A few drops of lemon juice may be added to butter.

Clam Broth

(Individual Rule).

1 dozen clams. 2 tablespoons cold water.

Wash clams and scrub with a brush, changing the water several times. Put in saucepan, add water, cover, and cook until shells open. Remove clams from shell, adding liquor which comes from them, to liquor already in saucepan. Strain liquor through double thickness of cheese-cloth. Serve hot, cold, or frozen.

Clam Water

(Individual Rule.) % cup cold water. Clam Broth.

To the water add the required amount of the clam broth to make the strength desired. Serve hot, cold, or frozen. When necessary, serve in small quantity and repeat at short intervals.

Note

Clam broth served in the several ways (as a variety) is invaluable in case of weak stomach, indigestion and general debility.

Clam Water No. II, 17 Calories

(Individual Rule).

¼ cup Clam Broth. 1 tablespoon milk. ½ cup hot water.

Pepper.

1/8 teaspoon butter.

Blend the clam broth, milk and hot water, season with pepper and add the butter. Serve hot.

Note

The pepper and butter may be omitted when necessary.

Clam Stew, 250 Calories

(Individual Rule).

½ cup clam broth. ½ cup scalded milk. 1 tablespoon butter. ½ tablespoon flour.

1/8 teaspoon salt.

Speck pepper.

Soft part of 1 dozen clams.

Melt butter, add flour, add gradually the scalded milk and clam broth, and cook thoroughly. Season, add clams and serve hot.

Clam Soup, 276 Calories

(Individual Rule).

½ dozen clams. 1/8 cup cold water. 1 cup milk.

½ tablespoon butter. ½ tablespoon flour. Salt and pepper.

Wash and scrub clams and put in kettle with cold water. Cook until shells open. Take from shell and cut off the tough parts; save the soft parts for the soup and keep warm. Scald the milk. Melt the butter, add the flour and pour on gradually the hot milk. Cook thoroughly; add soft parts of clams and juice, season with salt and pepper, and serve immediately and hot.

Clam Bouillon, 45 Calories

(Two Servings).

¾ cup cold water. ½ cup clam broth. 1/8 cup scalding milk. ½ teaspoon butter.

Salt.

Pepper.

Celery sauce.

White of egg or whipped cream.

Blend the water and clam broth, heat to the boiling point, then add the scalding milk, the butter, and stir well; season with salt, pepper and celery sauce to taste. A small quantity of cracker crumbs may be added to thicken it. Serve in heated bouillon cups and garnish with two teaspoons of whipped cream or well-beaten white of egg.

Clam Bouillon Bisque, 355 Calories

(Two Servings).

½ tablespoon butter. 1 tablespoon chopped onion. ½ tablespoon chopped carrot. 1 cup clam broth.

½ tablespoon flour. 1 cup boiling water. Yolk 1 egg. ¼ cup cream.

Melt the butter, add the finely chopped onion and carrot, cover and cook until the onion and carrot are tender, stirring it occasionally. Add the flour, blending well; then pour on gradually the boiling water and the clam broth. Cook five minutes, strain and return to saucepan. Mix the yolk of egg with the cream, and add it slowly to the Bisque. Pour into heated bouillon cups, and serve with small oyster crackers.

Albuminized Clam Water

See "Albuminized Beverages" for recipe. Page 123.

Clam Broth No. II

See "Meat Broth and Jellies" for recipe. Page 220.

Clam Broth On Toast

See "Toast" for recipe. Page 258.

Clam Frappe

See "Ices" for recipe. Page 313.

Clam Sherbet

See "Sherbets" for recipe. Page 312.