Scallops.
The heart is the only part used. If you buy them in the shell, boil and take out the hearts. Those sold in our markets are generally ready for frying or stewing.
Dip them in beaten egg, then in cracker-crumbs and fry in hot lard.
Or,
You may stew like oysters. The fried scallops are generally preferred.
Scalloped Clams.
Chop the clams fine, and season with pepper and salt. Cayenne pepper is thought to give a finer flavor than black or white; but to some palates it is insufferable. Mix in another dish some powdered cracker, moistened first with warm milk, then with the clam liquor, a beaten egg or two, and some melted butter. Stir in with this the chopped clams. Wash as many clam-shells as the mixture will fill; wipe and butter them; fill, heaping up and smoothing over with a silver knife or teaspoon. Range in rows in your baking-pan, and cook until nicely browned. Or, if you do not care to be troubled with the shells, bake in patty-pans, sending to table hot in the tins, as you would in the scallop-shells.
Clam Fritters. ✠
- 12 clams, minced fine.
- 1 pint of milk.
- 3 eggs.
Add the liquor from the clams to the milk; beat up the eggs and put to this, with salt and pepper, and flour enough for thin batter; lastly, the chopped clams. Fry in hot lard, trying a little first to see that fat and batter are right. A tablespoonful will make a fritter of moderate size. Or, you can dip the whole clams in batter and cook in like manner. Fry quickly, or they are apt to be too greasy.