Davis' sea food recipes / Frank E. Davis Fish Company.

  • Frank E. Davis Fish Company.
Date:
[between 1910 and 1919?]
Catalogue details

Licence: Public Domain Mark

Credit: Davis' sea food recipes / Frank E. Davis Fish Company. Source: Wellcome Collection.

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    crumbs to make a soft paste. Spread this on square saltines, place on a flat pan and run into a hot oven for a few minutes until the crackers are very hot and the paste stiffened. Send at once to the table. CLAM CHOWDER CLAM CHOWDER FROM CANNED CHOWDER Empty the contents of the large size can into a stewpan, add a pint or more of milk, four crackers, split, small piece butter, pepper and salt to suit the taste. For the small can use only one cup of milk and season to taste. Place over the fire until it boils, when it will be ready for the table. CLAM JUICE (CANS) CLAM SOUP Heat the contents of one can clam juice and half pint of milk, separately; when nearly to a boil, mix well together; add a lump of butter, season to taste and serve very hot. CLAM BROTH To one can clam juice add one-half to one pint of water according to taste. Season with celery salt and a little cayenne pepper or tabasco sauce. Let it come to a boil. Serve in small cups with a spoonful of unsweetened whipped cream on top of each. BEVERAGE Serve diluted with hot water or milk and season to taste. ‘This is par- ticularly fine on retiring. — CLAM FRAPPE Clam Frappe is easily prepared by diluting the clam bouillon in the pro- portion of one part bouillon to one part water. Add a speck of paprika and freeze soft. Serve in glasses with a little unsweetened whipped cream on top. FROZEN CLAM COCKTAIL IN LEMON CUPS For this attractive little relish, take one pint of clam juice, one-half cup of vegetable relish or tomato catsup, one teaspoonful each of grated horseradish and Worcestershire Sauce, the juice of one lemon, and four drops of tabasco. Turn into a freezer and freeze soft. Fill lemon cup with the mixture, and set each in a wide top champagne glass, with a little cracked ice surrounding them. Ornament the edge and lower part of the glass with watercress. LITTLE NECK CLAMS OR QUAHAUGS Serve any of the ways suggested above for Soft Shell Clams. STEAMED CLAMS Heat steaming hot in the juice. Have a sauce of hot butter and vinegar, pepper and salt. Serve each person a small dish of the hot sauce in which to dip each clam before eating. Toasted crackers should be served with steamed clams.
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