The Elegant Art of Dining: Bohemian San Francisco, Its ... - iMedia

Clams and Abalone’s
Mussels Clam Chowder Mariniere Fritters
We cannot dispose of the shell fish of San Francisco without a word or two
about Take Thoroughly one clams, quart Take clean for of certainly two shelled the dozen mussels sand there clams, and clams, is no washed then place two put large where thoroughly them potatoes, they in a are deep and two in drained. pan greater large and onions, variety pour over one and
better clove flavor. of garlic, In fact one the sweet them clam pepper, is half the a one only glass thick bivalve of white slice of of wine. this salt part pork, of the one-half coast pound
Put in chopping bowl and chop, not too fine. that has
a distinctive small and oyster good crackers, flavor. Several one-half varieties glass sherry, are to be one found tablespoonful
Chop an onion, a clove of garlic and some parsley fine and in put the in markets, the pan, the
Add best to and these rarest one being clove the of garlic little rock mashed, clams one that medium-sized come from around onion chopped Drake’s Bay, fine,
Worcestershire sauce, together one tomato, with a salt, tablespoonful and pepper. of In butter. a large stewpan place the
just add above bread the crumbs entrance sufficient to Golden to stiffen Gate. the These mass, are chopped most delicious parsley, in celery flavor and
salt pork cut into small dice, and let this fry slightly over a slow fire until the and
should Let these never boil be very eaten quick otherwise for twelve than herbs minutes, raw. to taste. The keeping sand, or the hard pan shell, tightly or as covered.
bottom of the stewpan is well greased. they are
Take sometimes off half called shells Beat little and two necks, place eggs the are separately mussels next in and choiceness, in a add chafing to the and dish clams. then and come pour the over Pismo them
beach Take this clams, off noted the fire for and their put flavor in a layer and enormous of potatoes size. sliced The thin, mud on clam top is of good the salt
Bechamel sauce and then add sufficient milk gravy to cover. for
chowder If too pork, stiff but then to not drop a layer so from good of onions a as spoon either sliced add of the thin, the other strained and varieties a layer liquor of mentioned. of clams.
Serve hot from chafing dish.
The Drop Put on Bohemian tablespoonfuls this salt way and to pepper of have this and your mixture sprinkle clams into is with hot to go fat, a to little turn the flour shore and and cook of Bolinas then for sufficient a layer Bay or of
some other time equally to cook retired through, spot, then and crackers. have drain a on clam brown bake, paper or else and take serve. a pot along
with Abalone’s Chop the the other are sweet a ingredients univalve pepper that and and tomato has have been a fine good much and clam in mix vogue chowder. with among them This, the however, bruised Chinese and may but
has seldom found be prepared place on at the any mashed tables time and of garlic. restaurants is always a owing good meal. to the difficulty in
Clam preparing fritters them,
On top when as
of each prepared they are tough
succession according and
of layers to insipid the put recipe under
a little given ordinary
of the herein, circumstances.
mixture. is one of the
best When methods made tender of preparing either by the the clam, Chinese and it method has the of peculiarity pounding, of or being by steeping so tasty
Continue making that these one layers feels that until there all the is never ingredients enough are cooked. placed in the stewpan,
in vinegar, they serve the purpose of clams but have not the fine flavor. The Hof
and then pour on the top sufficient water to just show.
Brau Of all restaurant the ways is of now cooking making clams a specialty chowder of takes abalone’s, precedence but it as takes a rule, sentiment and it is to
good when made say Cover that properly. one tightly really By and that finds let cook we anything do gently not extra mean for half good the an thin, in hour. them. watery stuff that
is served Pour in on most the of Worcestershire the restaurants sauce and and called sherry clam just chowder before just serving. because it
happens to be made every Friday. That is fairly good as a clam soup but it is no
Do more not chowder stir this than while a Mexican cooking, soup and in approaches order to prevent a crawfish its burning bisque. There it should is but be
one right way to make clam cooked chowder, over an and asbestos that is cover. either to make it yourself or
When closely done superintend this should the be making, thick enough and this to is be the eaten way to with make a fork. it.
Among the good Bohemians who lived in San Francisco as a child when it was
in the post-pioneer days, and who has enjoyed the good things of all the famous
restaurants is Mrs. Emma Sterett, who has given us the following recipe for clam
fritters which we consider the most delicious of all we have ever eaten, and when
you try them you will agree with us.
Another shell fish much in vogue among the Italian restaurants is mussels, which
are found to perfection along the coast. These are usually served Bordelaise, and
make quite a pleasant change when one is surfeited with other shell fish, but this
is the best recipe.
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