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Show CLAMS IN SEASON ALL SUMMER LONG Supply Minerals and Protein Needed for Well Being. (Prepared by the United States Department of Agriculture) Clams are In season all summer when oysters are missing from the markets. Depend on clams for some of the minerals and protein needed for physical well-being, especially for Iodine, and for vitamlnes A, D, E. n!l necessary to good growth and normal development. The two types of clams most people peo-ple know are t lie round, or hard-shell dams, and the long, or soft-shell clams. The long clams are almost always al-ways served steamed or baked and are the kind used for the traditional "clam bake." They must be thoroughly thorough-ly scrubbed and rinsed before cooking, so that all the Juice that cooks out of them may be collected nnd served in ! cups. At clam bakes these long clams are pulled out of their shells with the lingers, dipped In melted butter, seasoned, sea-soned, and eaten as hot as possible. The broth or bouillon Is often passed in cups at the same time. Small round, clams are served raw on the half-shell or for clam "cocktails" "cock-tails" with tomato catsup or chill sauce flavored with horseradish. The larger and less tender clams ure usually cooked by boiling, baking, or frying in the form of fritters. As they have a good deal of rather tough tissue they are better put through the grinder than fried whole like oysters. Cut up in pieces, round clams are often made into chowders, tlmbales. and other clam dishes. Clam fritters are sure to be popular popu-lar foi lunch or supper. A tasty cole slaw or raw vegetable with trench dressing will go well with them. Fritters Frit-ters of any kind must be served piping pip-ing hot as soon as they are made. The bureau of home economics gives the following recipe for making clam fritters: Clam Fritters. 1 pint shucked 2 tsp. baking clams powOor 2 eses Vj. tsp. snlt 1 cup sifted flour l tts. melted butter but-ter Drain the clams from the liquor and take care to catch nnd save all of it. Grind the clams In the meat grinder or chop them fine. Beat the eggs, add the sifted dry Ingredients, clam liquor, melted butter, and the clams. Stir until well mixed. Heat some well-flavored fat in a skillet and when hot drop the batter by spoonfuls Into the fat, allowing sulh'cleut space between the fritters for tliem to spread and rise. Brown on both sides, drain on brown paper, and serve at once. |