Name: Clams, Union League
Cuisine: American
Ingredients: undefined parsley, chopped; undefined fried bacon; undefined salt; undefined pepper

Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine. Cook until the shells open. Remove clams from shells and reduce liquor to one-third cupful. Melt two tablespoons butter, add two tablespoons 186flour, and pour on gradually the clam liquor; add one-fourth cup cream and the clams, season with salt and pepper. Refill clam-shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon.

parsley, chopped
fried bacon
salt
pepper

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skillet

Saucepan For cooking clams and reducing liquor

kitchen

Wooden spoon

kitchen

Clam shells For serving presentation

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1

Fry one-half teaspoon finely chopped shallot in one and one-half tablespoons butter five minutes; add eighteen clams and one-half cup white wine.
2

Cook until the shells open.
3

Remove clams from shells and reduce liquor to one-third cupful.
4

Melt two tablespoons butter, add two tablespoons 186flour, and pour on gradually the clam liquor; add one-fourth cup cream and the clams, season with salt and pepper.
5

Refill clam-shells, sprinkle with chopped parsley, and serve on each a square piece of fried bacon.

Clams, Union League

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