"CLAMS are good and plentiful now," said the fish dealer one day, and
as I was in the frame of mind to take him at his word I hastily ran
over in my mind the various ways in which this delectable fish may be
prepared, the while I ordered from him the quantity I thought I could
use. It doesn't take very long to sum up the gastronomical
possibilities of the clam that are cherished in the minds of most
housekeepers, you will admit. But, with time and opportunity favoring,
there is room for expansion of ideas with regard to clams. For
instance, this is one way to expand: Poach, say, a pint of them in
their own liquor, then drain off the liquor, adding to the clams milk
thickened with egg yolks and seasoned with pepper and salt; forget
economy and put in the butter you know it requires to make the flavor
perfect, and on top of all have some tiny rice croquettes. You can't
know till you try it just what this dish may reveal served at
breakfast. But I will not spoil the story by telling you in advance.
If, however, it's for luncheon that you would be thinking of having
them cooked in this way, add the juice of an onion to them.