Clean clams, pound the necks,
roll in flour. Fry quickly in hot bacon grease. Salt and pepper to taste.
Brown enough bacon to make 1/2 cup crumbled bacon. Add 1/2 cup chopped onion. Stir frequently. Add cubed potatoes and enough water to keep from burning. (Some people also add chopped celery). When potatoes are almost done, add ground or chopped pre-cooked clams. Boil 3 or 4 minutes. Add milk. Do not bring to boil after adding milk. You can thicken by grating a potato into the mixture prior to adding the clams or add instant potatoes. Salt and pepper to taste.
6 ounces cooked, minced clams
1 teaspoon Worcestershire sauce
4 ounces sour cream
3 drops Tabasco sauce
1/2 teaspoon salt
2 teaspoons lemon juice
2 teaspoons grated onion
1 teaspoon chopped parsley
Blend all ingredients together. Chill. Serve with chips or crackers.
Gladys Bones’ Clam Fritters
1/2 –3/4 cup raw clams
1 tablespoon minced onion
Handful of hotcake flour,
such as Bisquick
Combine ingredients in blender. Pour onto frying pan and cook like hotcakes. Serves 1.
Make a white sauce by blending 4 tablespoons butter, 4 tablespoons flour, and 1/2 teaspoon dry mustard in heavy pan; slowly add 3/4 cup milk and cook until thick. Add 1/2 teaspoon salt and dash of pepper. Add 3/4 cup of grated cheese and stir until cheese melts. Remove from heat and stir in 1 slightly beaten egg yolk. Then add 1/2 cup fine soft bread crumbs and 1/2 cup finely chopped onions.
Grind several raw clams and simmer just covered in water 3 or 4 minutes until done, or open a couple cans of clams. Drain clams and add to white sauce. Heap mixture in well-washed clamshells and place in shallow pan. Broil until slightly brown. Top with paprika and garnish with parsley.
Clam Sauce for Spaghetti
1 pound spaghetti
2–3 tablespoons Parmesan cheese
3 tablespoons butter
1/8 pound Cheddar cheese, grated
1/3 cup light cream
1 cup sautéed minced clams
Cook spaghetti, drain, and return to pan. Reheat slowly and add remaining ingredients, one at a time, mixing well after each addition. Serves 4 to 6.