Fried Oysters. Philadelphia Relish

Fried Oysters. Philadelphia Relish

Ingredients:
1/2 teaspoon salt
1 teaspoon celery

Directions:
seed
2 tablespoons
brown sugar
1/4 cup vinegar
Mix ingredients in order given.
163
Little Neck Clams
Little Neck Clams are served raw on the half shell, in same manner as raw oysters.
164
Steamed Clams
Clams for steaming should be bought in the shell and always be alive. Wash clams
thoroughly,
scrubbing with a brush, changing the water several times. Put into a large kettle, allowing
one−half cup hot water to four quarts clams; cover closely, and steam until shells partially
open,
care being taken that they are not overdone. Serve with individual dishes of melted butter.
Some prefer a few drops of lemon juice or vinegar added to the butter. If a small quantity of
boiling water is put into the dishes, the melted butter will float on top and remain hot much
longer.
165
Chapter XI − FISH 222
The 1918 Fanny Farmer Cookbook
Roasted Clams
Roasted clams are served at Clam Bakes. Clams are washed in sea−water, placed on stones
which have been previously heated by burning wood on them, ashes removed, and stones
sprinkled with thin layer of seaweed. Clams are piled on stones, covered with seaweed, and a
piece of canvas thrown over them to retain the steam.
166
Clams, Union League
Fry one−half teaspoon finely chopped shallot in one and one−half tablespoons butter five
minutes; add eighteen clams and one−half cup white wine. Cook until the shells open.
Remove
clams from shells and reduce liquor to one−third cupful. Melt two tablespoons butter, add two
table− spoons flour, and pour on gradually the clam liquor; add one−fourth cup cream and the
clams, season with salt and pepper. Refill clam−shells, sprinkle with chopped parsley, and
serve
on each a square piece of fried bacon.
167
Clams à la Grand Union