CookEat Recipe
Minced Clams au Gratin
Minced Clams au Gratin Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2371. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Printed times are historical guides; record selected safe product, temperature and actual yield. Limites : Shell-on clam weight, edible drained yield and sauce-to-meat ratio unprinted; use verified fresh shellfish.
Method
Steps
Step 1
Open forty-eight clams, boil in their own liquor plus pint water five-minute guide to shellfish 74°C, drain and slice actual edible meat. Cook butter/flour half minute, whisk in hot milk, boil five minutes.
Step 2
Add minced clams/seasoning and cook five minutes. Transfer to dish, dust unmeasured Parmesan, dot SEPARATE half-ounce butter and bake ten-minute guide until safely hot.
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