Note 140 — INDEX
Reading edition
No. 140. Soft Clams Stewed.—Soft clams, so called, are merely the soft parts used without any of the hard parts (there are no other soft clams.) To stew them put the soft parts, raw, into saucepan with a little butter, simmer a few minutes and add boiling cream, with half as much clam water, season with salt and cayenne, add a little cracker dust, simmer three minutes longer and serve. As the clam water is always used to increase the clam flavor, more or less may be used to suit the taste.