recipes from bonac.com
FRED OVERTON'S BONAC
clam juice (reserved from clams) 1 28oz. Can whole peeled tomatoes
bacon (see Ed. Note)
ingredients except clams until potatoes are done (soft tender). Add clams
and bring to a boil. (It is important to add clams at the end - over-cooked
clams become rubbery.) Serve immediately or some say it's even better the
Fred does not use bacon in his recipe. Native "Bonackers" have told me
that Bonac Clam chowder originally called for salt pork, for which most
people have now changed to bacon. Cut bacon into approximately 1/2 inch
slices and fry first before adding ingredients, using the pot in which
you plan to make the chowder.)
NORA BENNETT'S CLAM
L.V.I.S. "East Hampton Cook Book")
chowder is not for everyone, being a two-day affair; but if you have the
time, the result is incredibly good.)
1 1/2 quarts
fresh chowder clams
(measured without liquid)
fresh clam juice, reserved from the clams
onions 6 medium potatoes, peeled
1 can tomatoes
1 1/2 cups
milk with 3 Tbsp. removed
ingredients must be ground in a grinder, not in a blender, as the result
would be too mushy.
clams, grind, and set aside.
clam juice and water in a large kettle and bring to the simmer.
celery, carrots, onions, and potatoes. Mix and add to the kettle. Add half
of the clams and refrigerate the other half. Add the tomatoes, butter,
and salt and pepper to taste. Bring to a broil, partially cover, lower
heat and simmer for 7 hours, adding the milk after 3 hours.
that the chowder does not boil (put on an asbestos pad if necessary) and
stir occasionally (if at any time the chowder appears too thick, you can
thin it with a little water).
and refrigerate overnight. Before serving time, add the reserved clams
and the heavy cream. Heat for about 15 minutes, but do not boil. Correct
seasonings and serve in heated soup plates. Serves 8.
chowder freezes well.
HENRY CHAPMAN'S CLAM
1 qt. shucked
flour 2 eggs (beaten)
coarsely. Add flour and pepper. Beat eggs well and add to clams. Fry in
griddle/pan with vegetable oil (just enough to cover the bottom). When
oil is hot, spoon in mixture, turning when fritter is set and slightly
dry looking. (Fritter should be the size of an average pancake.) Drain
on brown paper in warming oven until all are cooked.
1965 East Hampton Town "70th Anniversary" Cookbook, Submitted by Mrs. Frank
2 cups clams, 1 medium onion (chopped) and dice 1 small potato. Beat 1
egg and add, with 1/4 cup cream, 1 tblsp. Melted butter, 3/4 tsp. poultry
seasoning, and pepper to taste. Pour into lined pie plate, cover with top
crust, and bake in 400° oven 20 to 25 minutes.
If you don't have a "chopper", cutting up (dicing) the ingredients by hand
will do nicely. We take "lined pie plate" to mean a pie plate with a bottom
crust. There are two schools of thought on clam pie - one-cruster and double-cruster
- but a double crust is often tastiest, and neater, too. You can also use
either hard or soft-shell clams, or a mixture of the two. Most modern clam
pies use hard.
THE SEAFOOD SHOP'S
SPECIAL BAKED STUFFED CLAMS
the ready prepared stuffed clams that you can buy frozen in supermarkets
consist primarily of breadcrumbs with a faint trace of clam flavor. These
are really clammy.) Serves four.
clams in the shell
garlic, forced through a garlic press
1/2 tsp. dried oregano or
1 Tbsp. fresh oregano, minced
1/2 - 3/4
cup dried breadcrumbs
clams, reserving shells and juice. Save juice for another use. (The juice
can be frozen.)
chop clams or process in a food processor using pulse button for about
clams and remaining ingredients, except breadcrumbs, in a mixing bowl.
Add enough breadcrumbs to bind.
filling into reserved clam shells and sprinkle with paprika. At this point,
the clams may be frozen if desired.
oven to 475 degrees F.
stuffed clams in lower third of oven for 20 minutes, or until lightly browned.
Serve immediately with lemon wedges. To bake frozen clams, allow 25 minutes.
BONAC BAKED CLAMS
Offerings - Springs Fire Department Cookbook, Submitted by Penny Helm)
1 cup fresh
clams, chopped in blender
American cheese, cut into 1/4-inch squares
Swiss cheese, cut into 1/4-inch squares 1 Tbsp. chopped onion
milk and clam juice for moisture
ingredients together. Bake at 375° for 45 minutes in real clam shells.
on from Eleanor "Tubby" Keyes.)
Presbyterian Church of East Hampton - Women's Association Cook Book, Submitted
by Ginny Schenck)
Royal Lunch Crackers
1 c. bread,
crumbled well 1/2 tsp. salt
1 bar margarine
of the above ingredients except scallops. Grease baking dish. Make layers
of mixture and scallops. Make sure there's a layer of mixture on top. Bake
at 350° F. for 3/4 hour, covered.
GRAM CHAPMAN'S SCALLOP
1 pint fresh
2 Tbsp. butter (or margarine)
in a 2-qt. sauce pan. Add just enough water to cover to 1/2 the depth of
scallops. Bring to a boil, simmer for 10 minutes. Add whole milk to top
of scallops, butter and pepper and simmer until hot. (Do not cook at too
high a temperature or milk will curdle and scallops will toughen). Serve
at once in heated soup bowls.
L.V.I.S "East Hampton Cookbook")
1 1/2 cups
ground black pepper
rice in the broth until very soft. Add the butter. Push the rice through
a sieve or whirl in the blender. Finely chop 12 of the oysters or whirl
in the blender with their liquid. Add to the rice mixture. Season to taste
with salt and pepper to taste and 2 - 3 dashes Tabasco. Stir in the heavy
cream; heat just to the boiling point. Add the 6 whole oysters and heat
just until they curl at the edges. Add the Cognac and cook for 2 minutes.
Ladle into heated soup cups, putting a whole oyster in each cup. Garnish
with chopped parsley if desired. Serves 6. Recipe can be doubled.
OYSTER CHOWDER, JOHN
1 cup water
1 cup thick
garni 1/4 tsp. ground cloves
the oysters in their liquor, drain. Let liquor stand awhile, then pour
it slowly into a double boiler, and add the milk, thin cream, water, thick
cream, the bouquet garni, thyme, clove, onion juice, mace. Bring just to
a boil, then strain. Separate the soft parts of the oyster. Chop the hard
parts and add to the liquid and bring just to the boil again. Add the soft
parts of the chopped oysters just before serving, and the creamed butter
and the parsley. Pour into soup plates, and serve with water crackers.
Payne wrote "Home Sweet Home," and his home at East Hampton, a shrine for
many visitors, has been preserved as one of Long Island's treasures).
MONTAUK STARVE TO DEATH
Offerings" - Springs Fire Department Cook Book, Submitted by Esther T.
cooked, diced potatoes
1 qt. hard
(save the juice)
salt 1/2 tsp. pepper
the salt pork. Fry onions in same until light brown. Add chopped clams,
clam juice and potatoes. Add Worcestershire sauce. Thicken with butter
and flour. Serve on toast. Garnish with chopped parsley.