Jury Duty, Day 4.
Long days, hard on emotions, sympathies, conscience-searching, consensus-building, and tough decisions. On the first day, I told my husband that it was probably good for me to crawl out of the comfort-zone of my cozy little writing nook. By today, I long to get back to it. In the meantime, here's a recipe you might be able to duplicate.
• Clams, chopped fine
• Pepper (black, white or red)
• Cracker crumbs, finely crushed
• Warm milk
• Liquid from clams
• 1 or 2 eggs, beaten
• Butter, melted
Chop the clams fine, and season with pepper and salt. Cayenne pepper is thought to give a finer flavor than black or white; but to some palates it is insufferable.
Mix in another dish some powdered cracker, moistened first with warm milk, then with the clam liquor, a beaten egg or two, and some melted butter. Stir in with this the chopped clams.
Wash as many clam-shells as the mixture will fill; wipe and butter them; fill, heaping up and smoothing over with a silver knife or teaspoon.
Range in rows in your baking-pan, and cook until nicely browned. Or, if you do not care to be troubled with the shells, bake in patty-pans, sending to table hot in the tins, as you would the scallop-shells.