TO OPEN CLAMS
To remove clams from the shells when wanted for cooking, wash the shells well with a brush and clear water. Place them in a saucepan or pot with a very little hot water; cover the pot, and let them steam until the shells open; strain the liquor through a fine cloth, or let it cool and settle; then pour it off carefully in order to free it from sand the shells may have contained.
CREAMED CLAMS
Scald the clams in their own liquor. If opened by steaming, they are sufficiently cooked. Chop them into fine dice and measure. To each cupful of chopped clams add one cupful of thick cream sauce. For one cupful of sauce put into a saucepan one tablespoonful of butter; when melted, stir in one tablespoonful of flour; cook, but not brown it; then add slowly one half cupful of clam liquor and one half cupful of milk or cream; season with pepper, and salt if necessary. Let it cook until a smooth, thick cream, stirring all the time; add the clams only just before serving. Pour the mixture over small pieces of toast laid on the bottom of the dish.
ROASTED CLAMS
Clams are roasted in the same manner as oysters (see page [133]).
CLAM FRITTERS
Mix chopped clams with fritter batter (see page [426]), using clam liquor instead of water in making the batter, and have the batter quite thick. Drop the mixture from a tablespoon into hot fat, and fry until an amber color.