Note 144 — INDEX

No. 144. Quahogs a la Provincetown.—If you want to eat clams of any kind served to perfection go to Cape Cod. Many people dislike the quahog because they cannot cook it tender, but they serve up a quahog stew in Provincetown with the quahogs as tender as a chicken. The quahogs are opened raw, and with their liquor and some water besides, are put on to cook immediately after breakfast and at noontime they are tender enough for anybody. After coming to a boil they should merely simmer until half an hour before serving, when sliced potatoes are added and they are allowed to cook faster until these are done. No more liquid should be used than just enough to keep the stew from sticking; the only seasoning used is pepper. Ten minutes before taking up cover the top of the stew with buttered crackers split in two. Pour the entire contents of kettle on to a platter and serve. The long clam is also very good stewed in this way, but the clams do not need to stew more than half an hour before the potatoes are put in. Try it and be convinced.