The only proper mode of baking clams was discovered by the aborigines, and was invariably practised by them on their yearly visitations to the sea; the clams are placed on a flat rock side by side, with their sharp edges down and the valves up, and when so arranged in sufficient numbers, are kept in their places by a surrounding circle of stones. A large fire is built over them and allowed to burn for about twenty minutes, when it is cleared away and the clams are extracted from the ashes, overflowing with juiciness and steaming with aroma. Burnt fingers and lips add to the pleasures of an Indian clam-bake. The best sauce is pepper-vinegar.
Clam or Fish-Chowder.
Pork, potatoes, butter, crackers, sauce, salt, pepper, vegetables, and meat, if any can be had, clams or fish, or both, are covered with water, placed in a close vessel, and stewed slowly till patience is exhausted, appetite insists upon indulgence, or the mess threatens to burn. The large articles are cut in pieces of an inch square or thereabouts, and may be highly seasoned.
Stewed Clams, or Clam Soup.
Hard clams are not fit to eat, stew them as you will. Soft clams, after the tough parts are removed, are excellent stewed with a little butter, or butter rolled in flour, as directed for oysters; but being richer than oysters, they do not need so many additions. The soup is made by thinning the juice before it boils with milk, which will curdle if thrown into the boiling liquid. Hard clams make a good soup if they are cut fine and not eaten.
Fried or Broiled Clams.
Soft clams may be prepared as directed for oysters, the tough parts being first removed.
Scrambled Eggs.
Eggs are broken one by one in a cup to make sure they are fresh, and then thrown into a pan with a lump of butter, some salt and pepper, and stirred carefully, so as not to break the yolks immediately, over a slow fire till the whole is almost hard. They had better be too soft than too firm.