CLAM FRITTERS—­RED RIVER BOATHOUSE STYLE

Mince one dozen large clams fine and then drain free of the liquid.  Measure the liquid and add sufficient milk to measure one and one-half cups.  Place in a bowl and add

  One egg,
  Two teaspoons of salt,
  One teaspoon of paprika,
  Two tablespoons of grated onion,
  Four tablespoons of finely chopped parsley,
  One tablespoon of shortening,
  One teaspoon of sugar,
  The minced clams,
  Two cups of sifted flour,
  Four level teaspoons of baking powder.

Beat hard and then fry in very hot fat in shallow pan.

DEVILED CLAMS

Place in a saucepan

  One-half cup of clam juice,
  One-half cup of milk,
  Five tablespoons of flour.

Stir to dissolve and then bring to a boil and cook for five minutes. 
Now add

  Six clams minced fine,
  One tablespoon of grated onion,
  Four tablespoons of finely minced parsley,
  One-quarter teaspoon of mustard,
  One-half teaspoon of paprika,
  One teaspoon of salt,
  Six tablespoons of bread crumbs.

Mix thoroughly and then fill into well-cleaned clam shells, rounding up on top.  Dust with flour and then coat with beaten egg and then cover, patting well, with fine crumbs.  Fry until golden brown in hot fat.

CLAM FRITTERS

Mince six clams fine and then place in a bowl and add sufficient milk to the clam juice to make one and one-half cups.  Pour over minced clams and add

  Two and one-quarter cups of flour,
  One and one-half teaspoons of salt,
  One-half teaspoon of pepper,
  One well-beaten egg,
  Two tablespoons of baking powder (level),
  One tablespoon of grated onion,
  Three tablespoons of finely minced parsley.

Beat to a smooth batter and then fry in deep fat.

CLAM COCKTAIL

Use four cherrystone clams for each service.  Prepare a cocktail sauce as follows: 

  One cup of canned tomatoes,
  One leek, chopped fine,
  One onion, chopped fine,
  Pinch of thyme,
  Pinch of cloves,
  One-half teaspoon of mustard,
  One-half cup of water.

Cook for fifteen minutes, cool and then rub through a sieve and add

  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  One tablespoon of Worcestershire sauce.

Mix and then divide into four portions.

CLAMS

Clams may be served and cooked in a manner similar to oysters.

BAKED HAM

Place a four and one-half to five-pound cut from the butt end of the ham in the fireless cooker overnight.  In the morning remove the skin and then pat into the fat part of the ham