Take two dozen clams, washed thoroughly and drained. Put in chopping
bowl and chop, not too fine. Add to these one clove of garlic mashed,
one medium-sized onion chopped fine, add bread crumbs sufficient to
stiffen the mass, chopped parsley, celery and herbs to taste. Beat two
eggs separately and add to the clams. If too stiff to drop from a spoon
add the strained liquor of clams. Drop tablespoonfuls of this mixture
into hot fat, turn and cook for sufficient time to cook through, then
drain on brown paper and serve.
Abalone's are a univalve that has been much in vogue among the Chinese
but has seldom found place on the tables of restaurants owing to the
difficulty in preparing them, as they are tough and insipid under
ordinary circumstances. When made tender either by the Chinese method of
pounding, or by steeping in vinegar, they serve the purpose of clams but
have not the fine flavor. The Hof Brau restaurant is now making a
specialty of abalone's, but it takes sentiment to say that one really
finds anything extra good in them.
Another shell fish much in vogue among the Italian restaurants is
mussels, which are found to perfection along the coast. These are
usually served Bordelaise, and make quite a pleasant change when one is
surfeited with other shell fish, but the best recipe is: