Long Island Clam Spread
A historical recipe from To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959).
A historical recipe
To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Project Gutenberg eBook #64687.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From To Be "Talked About" Use Cookie 'n' Cracker Cookin', by Jeanette Hindman Elliott, Alfred Festen (1959). Digitised by Project Gutenberg, eBook #64687 (https://www.gutenberg.org/ebooks/64687). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by a place in its title: long island (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- ½ cup canned clams, minced ¼ cup clam juice 2 3-oz.
- packages cream cheese 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce ⅛ teaspoon Tabasco sauce 1 teaspoon grated onion 1 teaspoon paprika 2 tablespoons minced parsley Beat together cream cheese and clam juice until smooth.
- Add all other ingredients and blend well.
- Chill and serve in a dip bowl placed on a snack tray.
- Arrange TOWN HOUSE CRACKERS around the bowl.
- It’s a pleasing surprise to find the crackers served hot—butter, place on cookie sheet and bake for 7 minutes at 350° F.