Soft Clams Fried
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a tablespoonful of salt
- 1 pound of lard
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
Method
Chef Wood
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- Take them from the shell, wash them in plenty of water, lay on a napkin to dry.
- Roll in flour very thickly;
- have a frying-pan one-third full of hot lard, a tablespoonful of salt to 1 pound of lard;
- lay the clams in with a fork one at a time;
- lay close together, and fry gently till brown on one side, then turn them over and let the other side brown.
- Place in hot dish ready for table.
Plating
Cookware for this recipe
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Frying pan
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Spatula