Clams Sauteed and Creamed – 365 Luncheon Dishes
Chop fine two strings of soft shell clams after washing them. Melt one
large tablespoonful of butter in a frying pan, add the clams and stir
frequently until they are nicely browned. Keep well broken with a spoon.
When browned dredge over them 1 heaping tablespoonful of butter and stir
again until it is absorbed and browned, then add gradually 1 cupful of
milk, stirring until it is smooth and thick. Season well with salt and
pepper, simmer for 5 minutes and serve on toast.–”Table Talk,” Phila.