Clam Stew Recipe
Recipe for stewed clams.
Wash clean as many round clams as needed; pile the clams in a big
iron pot, with ½ a cupful of hot water in the bottom, and put
on the stove; as soon as the shells open take out the clams, slice
off the hard, inedible "fringe" from each with strong, clean scissors,
put them into a stew pan with the broth from the pot, and boil slowly
till they are quite tender; pepper well and thicken the gravy with
flour stirred into melted butter.
Or, you may get two dozen freshly opened very small clams. Boil
a pint of milk, a touch of white pepper and a small bit of butter.
Now add the clams. Let them come to a boil and serve. Longer boiling
will make the clams almost indigestible.