Show A housewives pol NT I 1 or VIE W CLAM CLAIM BAKU in texas we neaera were given riven thick juicy steaks to uit cut until we w c cie re stuffed in in north coith carolina Cai olina we ate to and enjoyed hush puppies and in now new england we had lid clam bikes bakes they tire aie really something A clurn bako bake sounds like you cut cat clams lull but that Is not the case you just judit start with steamed clatus clams and 1 after fter twenty oi i more moie courses couii ses you end with indian pudding after several clam bakes I 1 got einart and ate to only a lift little of each coll colso be 8 so 0 that when that big beautiful red lobster was placid in fit front of ino I 1 could do 11 justice to it I 1 oven even got so ho I 1 could cat at two lobstein lobs teia ers without blinking tin an eye I 1 cant truthfully say that hat I 1 like stunned clanis clams they abent too to look at but tiny tiley are arc cooked and eaten calan in fit tills this manner A pit us dug ili in tile the sand blind filled with liol hot rock locks g and sea woods the llama clams it abc ile placed on top of the sea weed and with ca canvas rivas after so 1 much lich time lifts has elapsed clapped tile the elams clams file aie ren loved and you are aie riven given clain broth in lit it cup arid and melted but ter lei is another tile 1 I lie idea is is to open the shell grasp the clarn clam by 1 the nick neck remove from tile the shell shelf dip in tile the broth bi bolh to remove the it sand I 1 d and then dip in the melted but buttaci t ler and cut cat biting laitin off tile the cluin at the neck export clam caters are aie supposed to ijo be able to eat cat at it a gi sitting next courso course is is clain chowder pr r tt it may be any kind of fish chowder my ini mistake stake at first was eating too much chowder anti and I 1 eventually resisted the temptation to ask asic for it a ile beconi cond helping next comes canies the lobster which may be broiled bi oiled or boiled together with fish cakes of all descriptions deviled devil d crab corn coin on the cob boiled potatoes brown bread indian pudding and demitasse demi tasse I 1 ant am told that when clarn clam bakes are ale beld the beach the dams clams crabs lobsters potatoes and corn cori art aie placed in in layers in the pit between layers of sea weed and all steamed sti anted together the I 1 he layers are arc placed lit in the pit lit in the sequence in which they will be removed iri noved in other words wolds the clams go in in I 1 last as t as aa they uio are removed arid and ell eaten ter I 1 fust I 1 hi ought brought home a recipe book made up of recipes which have been ili in nw new england families toi for bearg heie is one for foi which the indians are responsible le they used underground ovens made of StO stones lILS heated to necessary nei essaiy tempt atutoa in fit which tile the food was allowed to lemula until cooked this simple diali has bien been modernized model nihed but the original recipe lecile was started stalled by tile indians indian pudding 2 qu arts of sweet mil milk k I 1 eup cup corn meal inel scant aj eup cup molasses 1 teaspoons salt scup 1 eup sugar i teaspoon ta spoon cinnamon pieces of butter S scald ell I 1 d three ahne pints of the milk aud and pour over it meal ical add salt molasses sug fugn bu bottei ater arid and cinnamon dot with butter turn luin into 2 i quart buttered baking dish after it hag been ili in oven heating beating foi ten or fifteen minutes pour into it the lemal ning pint of cold milk do not stir 13 kiac ake in fit very slow oven for 5 3 hours liw 2 degrees F I 1 longer is better belter serve berve hot or 01 cold with whipped cream wien when I 1 c cold id a jelly forms in in bottom of baking dish which is 13 delicious caution this pudding is is very thin when put in oven some corn coin meal swells more than others an and 1 eup cup should bo be very scant |