How to Prepare Creamed Chesapeake Clams

People don't seem to eat clams as much as they used to. This recipe will show why that's a shame.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 4 qts. Chesapeake clams
• 1½ cups milk
• 6 slices of rye bread
• Pimiento
• 1 tbs. of globe onion
• 4 tbs. garlic butter
• 4 tbs. flour
• Parsley
• 3 pats of butter
• Dash of sea salt
• Dash of freshly-ground pepper

1. Mince the onion, slice the pimiento and grind the pepper. Toast the bread, spread pats of butter onto the toast, then set aside.
2. Steam the clams, take them out of their shells and reserve the clam liquor.
3. Mix the butter and onion, cooking for about 5 minutes, then add flour and stir.
4. Mix the clam liquor with the milk, introduce to the flour and butter mixture and stir.
5. To this mixture introduce the clams, then salt and pepper to taste.
6. Spread the mixture onto the toast, garnishing with pimientos and parsley.