Remove
the clams and chop them into small pieces. To each cupful of chopped
clams, add 2 cupfuls of buttered bread crumbs, 1 tablespoonful of
chopped parsley, 1 tablespoonful of chopped pimiento, and 1
tablespoonful of onion juice. Season the mixture with salt and pepper
and fill the shells with it. Place these in a shallow pan and bake in a
very hot oven until the crumbs are well browned on top. Serve hot.
104. FRIED CLAMS.--As oysters make a very desirable dish when fried in
deep fat, so clams may be treated in this way, too. Remove the desired
number of clams from the shells, wash them thoroughly, and dry them on a
clean towel. Dip them into beaten egg, and finally into the crumbs. Fry
in deep fat until they are a golden brown. Serve with slices of lemon.
SCALLOPS AND THEIR PREPARATION
105. NATURE OF SCALLOPS.--Scallops, which are another form of bivalves,
are less commonly used for food than oysters and clams. Scalloped dishes
get their name from the fact that scallop shells were originally used
for their preparation. Not all of the scallop is used for food; merely
the heavy muscle that holds the two shells together is edible. Scallops
are slightly higher in protein than oysters and clams and they also have
a higher food value than these two mollusks. The most common method of
preparation for scallops is to fry them, but they may also be baked in
the shells.
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