- 25 clams
- 6 potatoes
- 1 onion
- 2 or 3 slices salt pork
- 2 teaspoons salt
- ⅛ teaspoon pepper
- 1 quart milk
Chop hard parts of clams. Slice potatoes and onion thin. Put pork into kettle and cook a short time; add potatoes, onion, seasoning and juice of clams. Cook about 20 minutes or until potatoes are soft; add clams. Boil 15 minutes and just before serving add hot milk.
SHELL FISH A LÀ NEWBURG
- 2 cups finely cut shrimp; scallops; lobster or crab meat
- 2 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 2 hard boiled eggs
- 1 teaspoon salt
- cayenne pepper to taste
- ¼ teaspoon paprika
- ¼ cup sherry
If canned fish is used cover with cold water 20 minutes and drain. Melt butter in sauce pan; add flour and stir until smooth; add milk slowly; boil until thick. Rub yolks of eggs through strainer and add, stirring until smooth; add seasoning, and finely chopped egg whites; add fish which has been cut into small pieces; put all in top of double boiler over fire for 15 minutes; add sherry and serve immediately.