French Minced Clam Loaf
From Sunset all-western cook book (1933).
No ratings yet
A historical recipe
Sunset all-western cook book, by Genevieve A. (Genevieve Anne) Callahan (1933).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- 1 loaf of bread 2 tablespoonfuls of butter 2 small cans of minced sea clams, or 2 cupfuls of chopped fresh clams Cut a thick slice lengthwise from the top of a loaf of bread.
- Scoop out the inside crumbs leaving a shell.
- Saute the crumbs carefully in butter.
- Make a thin white sauce, using the clam liquor for part of the liquid, add the clams and the sauted crumbs, and fill the shell.
- Bake 15 or 20 minutes, or until lightly toasted, in a very hot oven (475°) and serve.
- Makes six servings.
Plating
Cookware for this recipe
-
Frying pan
-
Chef's knife
-
Cutting board