Note 127 — INDEX
Reading edition
No. 127. Clams a la Creme.—Chop boiled clams, but not very fine. For one quart melt two tablespoons of butter and thicken smooth with the same quantity of flour, season with pepper and a speck of mace or nutmeg and add the clams, simmer three minutes and add one cup boiling cream. If the cream is not boiled before adding it is liable to curdle. A little clam water may be added, also. Arrange split and buttered crackers on a hot platter and pour the creamed clams over them.