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Clam Omelet
1 can minced clams, or fresh if you are lucky enough to be near
some
6 eggs, separated
1 minced onion
2/3 c. cream
1 tbsp. flour
Salt, pepper to taste
Saute clams and onion in melted butter. Add seasonings to
egg yolks and beat until light; then add cream and clams, mix
thoroughly. Fold in stiffly beaten egg whites and pour mixture into a
well buttered omelet pan and bake at 350 degrees for 25 minutes or
until brown.
I can remember waiting for the tide to go out, and trudging down to the
flats, with a pail and a clam rake with my family. We would go home
with supper. I was always afraid of the many legged sea worms with the
big fangs. Never failed I'd dig up several in my rake. Ipswitch
clams as they are called now...we just called 'um clams. Hard shelled
ones were quahogs. Big..most were 3 inches or bigger. I guess thats
history unless you can get out to an Island in pleasant bay..even then
I'm not so sure you will find those size clams anymore. And here in
Florida, soft shelled clams just don't exist! So I will always
remember sitting out back of the house with steamed clams and buttered
fresh grown corn with all nine cousins...Those were the days!
A memory I will cherish. We also would look for ripe beach plums on the
way. So we could put up some really good beach plum jelly when they
were ready for picking. And oh boy, there's no jelly better.
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