Читать книгу Marion Harland's Complete Cook Book - Marion Harland - Страница 194

Drain the liquor from two cupfuls of soft clams and set aside while you chop the clams fine. Moisten two cupfuls of cracker crumbs with equal parts of clam liquor and milk, season with paprika and a tablespoonful of melted butter, and lastly, add three beaten eggs, and the chopped clams. Mix thoroughly, and turn into a greased pudding-dish. Bake until brown and serve from the dish in which the scallop was cooked.