. Boat sailing in fair weather and foul. es is unfit for human food. Hard clams or quahaugs are plentifulat any port during the boating sea-son. The recuperative qualities of the SEA COOKERY FOR YACHTSMEN. 231 small variety served ice-cold on thehalf shell with a dash of Tabasco sauceand no other seasoning are beyondpraise. Now while the little clam isexcellent eating- just as soon as openedfrom the shell, taking care to wastenone of his precious juices, his elderbrother also has inestimable gastro-nomic values. The easiest and simplest method ofpreparingclam brothis to scrubthe clamswell andw
. Boat sailing in fair weather and foul. es is unfit for human food. Hard clams or quahaugs are plentifulat any port during the boating sea-son. The recuperative qualities of the SEA COOKERY FOR YACHTSMEN. 231 small variety served ice-cold on thehalf shell with a dash of Tabasco sauceand no other seasoning are beyondpraise. Now while the little clam isexcellent eating- just as soon as openedfrom the shell, taking care to wastenone of his precious juices, his elderbrother also has inestimable gastro-nomic values. The easiest and simplest method ofpreparingclam brothis to scrubthe clamswell andw^ash themin severalwaters. Putthem in aniron pot,without anywater orliquid. Letthem re —main on thefire fortwenty min-utes. Thenstrain the juice, into which put a little fresh but-ter, a small quantity of milk, and a dashof red pepper. Drink while hot. Never add water to clam broth, andnever let it boil after the milk isadded, as it will curdle nine times outof ten. To make clam soup, clean the clamsas for broth. Place them in an iron. Fig. 5. A Traveling Companion. 232 BOAT SAILING. pot on the stove. As soon as they opentake them out of their shells and chopvery fine. A hardwood bowl and atwo-blade chopping knife are the bestapparatus for this job. Strain the clamliquor, return to the pot, add mincedonions to taste and the chopped clams ;simmer gently for one hour, thicken totaste with cracker dust, season withsweet herbs and pepper ; let boil fastfor ten minutes, take off the stove andadd some hot milk and a lump of freshbutter. Serve. Clam chowder is an old sea dishwhose popularity seems likely never towane. It is a simple dish to prepare,although many cooks make a mysteryof it. Cut half a pound of streaky saltpork into small cubes. Fry in an ironpot together with half a dozen medium-sized sliced onions until they are a lightbrown. Chop fifty hard-shell clamsfine. Peel and slice thin a dozen largeraw potatoes. Break up four sea bis-cuits and soak till soft in cold water or
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectsailing, bookyear1903
