CookEat Recipe
Clams en Coquilles Philadelphia
Forty-eight clams in ham-pepper cream sauce baked in six shells. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2247. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Inspected shellfish74°C, raw ham cooked safe and suitable table shells. Limites : Clam blanch water, edible recovery, shell capacity and topping quantities unknown.
Method
Steps
Step 1
Boil forty-eight inspected clams three minutes in measured sufficient water; drain. Cook shallots, half pepper, celery and two-ounce raw ham in ounce butter ten minutes. Add two-ounce flour and stir one minute, then two gills milk, one gill cream and seasonings; boil fifteen minutes.
Step 2
Add clams and chives, cook one minute to shellfish74°C and a separately probed raw-ham centre of at least 71°C; continue the existing cooking phase until both controls are met. Divide among SIX food-safe shells, add recorded Parmesan/butter bits, bake ten-minute guide until safely hot.
Step 3
Preparation information: Food-safe table shells — 6 .
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