Name: Clams à la Grand Union
Cuisine: American
Ingredients: undefined clams; 1 cup bread flour; 0.5 teaspoon salt; undefined grains cayenne; 0.67 cup milk; 2 eggs; undefined cream toast; undefined celery salt; undefined pepper

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper. Serve on small slices of cream toast, seasoned with salt, celery salt, pepper, and cayenne.

Batter. Mix and sift one cup bread flour, one-half teaspoon salt, and a few grains cayenne. Add gradually two-thirds cup milk, and two eggs well beaten.

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skillet

Deep frying pan For deep frying clams

kitchen

Slotted spoon or tongs

kitchen

Mixing bowl For mixing batter

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1

Clean and dry selected clams, dip in batter, fry in deep fat, and drain on brown paper.
2

Serve on small slices of cream toast, seasoned with salt, celery salt, pepper, and cayenne.
3

Batter.
4

Mix and sift one cup bread flour, one-half teaspoon salt, and a few grains cayenne.
5

Add gradually two-thirds cup milk, and two eggs well beaten.

Clams à la Grand Union

Ingredients

Required Gear

Instructions