Fish Chowder.—This is made exactly as clam chowder, using fish instead of clams.
Clam Bake.—This is how it is made by the Harlem River clam-baker, Tom Riley.
Lay the clams on a rock, edge downward, and forming a circle, cover them with fine brush; cover the brush with dry sage; cover the sage with larger brush; set the whole on fire, and when a little more than half burnt (brush and sage), look at the clams by pulling some out, and if done enough, brush the fire, cinders, etc., off; mix some tomato or cauliflower sauce, or catsup, with the clams (minus their shells); add butter and spices to taste, and serve.
Done on sand, the clams, in opening, naturally allow the sand to get in, and it is anything but pleasant for the teeth while eating them.
BEEF.
HOW TO SELECT.
See if the meat is fine, of a clear red color, with yellowish-white fat.