Recipes to Make You - Happy As A Clam

By Florence Heal Have you ever dug clams? If yes, you probably appreciate clams a lot more—whether they're served to you or you i-prepare them steamed, in a stew, chowder, casserole or in the many other ways they are enjoyed. Generaly. there are two types oP clams The latter fall into three classes—the littlenecks, small in size; the cherry stone, medium sized; and the large chowder clams The littlenecks and the cherry stone clams may be uncooked When purchased, the shells should be tightly closed or close at a touch, as an indication of MANY TRADITIONS HAVE grown up around serving and eating clams. Some communities have clam eating contests, others have clambakes. Cape May has its Clam Shell Pitching Contest, (with only the quahog shells). Clambakes are common in New England as they used to be along the Jersey Shore before the strict

pollution standards. Clambakes were a way of raising money as well as family fun. All ages enjoy them. A private school in one community in South Jersey still ’ have one once a year to raise money for scholarships, and people come from all around to participate. THE ESSENTIALS for a good clambake are a flat open space (the beach is great), clams, firewood, a supply of stones, seaweed or hay, a barrel or container, and a piece of tarpaulin. The recipes here were sbbmitted.by the Future Homemakers of America at their New Jerse^ Favorite Food Contests a few years ago. STUFFED CLAMS I Cup minced clams I Can mushrooms (4 oz.) 3/4 Cup onion, chopped 3 Tablespoon flour 1/4 Cup butter, melted I tsp. salt Dash of pepper 1 Tablespoon butter 1/2 Cup bread crumbs Melt butter in frying pan; add onions and mushrooms and cook until tender. Add flour, salt and

pepper, Jhix until thick. Add clams andtcook for 5 minutes. Put mixture into individual baking shells. Top with buttered crumbs and place in a 350 degree oven and bake for 15 minutes. Serves 6 An entry, in s the sixties, from Suzanne Edwa r ds, Lower Cape May Regional High School has been a favorite of mine. CAPTAIN BEN’S CLAM LOAF 1 quart Clams 1/2 Cup clam juice 1 pound loaf unsliced bread 1/2 Cup melted butter 1 clove garlic minced 1/4 Cup chopped onion 1/2 Cup chopped celery 2 Tablespoons Chopped parsley 2 eggs, beaten 1 Tablespoon flour 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon thyme 3 drops Worcestershire sauce 1 Tablespoon chili sauce 1 quart soft break crumbs Drain Clams. Cut top from bread and hollow out loaf leaving a one-inch shell. Brush inside With melted butter. Toast loaf afid bread crumby in a 350 degreQpven for 10 minutes. Cook gacljc, onion and celery in butter untn tender. Blend in/lour and seasonings. Add clams and clam juice and cook until thick, stirring constantly. Add crumbs and parsley. Place mixture in toasted loaf. Wrap loaf in foil. Bake in a 350 degree oven for one hour. Serve plain or with a sauce. Garnish with lemon slices and parsley. Serve 6.

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A dish prepared in the summer and frozen for winter is; BAKED CLAMS IS Clams, minced (save shells) 1-1H Cups bread crumbs 4 oz. butter 4 Tablespoon chopped onion 1/4 teaspoon oregano 1 teaspoon lemon juice

Sprin na pa

cheese and paprika.

Bake at 400 degrees till brownCod and wrap tightly in foil for

freezer.

salt and pepper

in butter. Fill clam pen with clam juice if

Another dish for clam lovers is Clam Casino. CLAMS CASINO 1/2 stick butter j 1/2 lemon \ small clove garlic, crushed freshly chopped parsley medium onion, minced salt and pepper bacon strips, cut in small pieces 3 doz. cherrystone clams Scrub clams, open, remove from shell. Wash shell, and return clam to half shell. Refrigerate, covered on cookie sheet until ready to use. Melt butter in saucepan. Add juice of 1/2 lemon, garlic, onion, parsley, salt and pepper. Cook until onion is soft, but not brown. Spoon sauce over each clam and top with a small piece of baon. Broil 10 minutes. * • * Many clam lovers like a clam sauce for their spaghetti. CLAM SAUCE Cook 10 clams in their own liquor with several springs of parsley and thyne for 15 minutes. In a separate saucepan cook 3 tablespoons butter, 3 tablespoons flour, without browning, then add the clam liquor (with some water added, if necessary to make 1 pint), and add 1/2 teaspoon salt,

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