32 SEA FOODS

Add:
1 tin tomatoes 1 tbs. butter
1 cup milk Salt and pepper to taste

The juice from | tin clams

Bring to a boil and thicken with flour and cold water paste. (Or Instant
Flour?).

Take off stove and add clams.

CAUTION — Do not boil chowder after clams are added or it will curdle!
Jean Wilson — “‘Harem”’

CLAM SPAGHETTI

2 cans minced clams 2 tbs. finely chopped dried
1/3 cup olive oil parsley

Y% cup butter 1% tsp. salt

3 large garlic cloves (finely chopped) 1 (8 oz.) package spaghetti

Drain clams. Reserve 3/4 cup liquid. In skillet, slowly heat oil and
butter. Saute garlic until golden (about 5 min.). Remove from heat and
stir in clam liquid, parsley and salt. Bring this to a boil, reduce heat. Add
clams and simmer about 3 minutes or until heated through. Serve sauce
over hot, cooked spaghetti.

Heather Williams — “Jalna”

OYSTERS

The shells should be tightly closed as a gaping shell indicates that the
oyster is no longer edible.

SHUCKING OYSTERS

Wash and rince oysters thoroughly in cold water. Open an oyster by
placing it on a table, flat shell up, and holding it with the left hand. With
right hand force an oyster knife between the shells at or near the thin
end. To make it easier to insert the knife, the shell’s thin end may be
broken off with a hammer. Cut the large adductor muscle close to the
flat upper shell in which it is attached and remove the shell. Cut the
lower end of the same muscle which is attached to the deep half of the
shell and leave the oyster loose in the shell, if it is to be served on the
half shell, or drop it into a container.

OYSTERS IN THE HALFSHELL

Place line of oysters in pan containing % inch water. Bake in hot oven,
400°F, for about 20 minutes or until shells open. Lift shells, place half
slice processed cheese on each oyster. Close shell, not tightly, and bake
5 minutes.

Oysters may be cooked in this manner, or may be done on barbeque
grill, over bonfire or fireplace.

R.W. Wilson — “Okisollo”