Let clams clean themselves in a bucket of salt water. After 24 hours, pour out salt water. Cover bottom of cooking pot with about 1 inch of fresh water and place over heat. When boiling, add several tablespoons of chopped garlic and clams. Steam clams until they open. Serve with melted butter and lemon.
Cut l lb. of whitefish into 1-inch squares and coat lightly with flour. Sauté in olive oil and garlic; set aside.
In saucepan, combine the following ingredients:
1/4 c. chopped green onions
1/3 c. soy sauce
1/3 c. sugar
2 T. wine vinegar
2 T. rum
Simmer 2 minutes; pour over fish. Serve fish and sauce over rice.
FRESH GLAZED BERRY PIE
Use a prepared 9-inch pie crust, or make a crust by the following the No-Roll Pie Crust* recipe below.
Place 3 cups fresh berries into crust. In saucepan, cook 1 cup crushed berries with 1 cup water for 5 minutes. Strain cooked berries, gathering juice only (discard the berry husks and seeds). Recover 1/4 cup juice, and dissolve 4 tablespoons of cornstarch in it; add this mixture to the juice in the saucepan. Add 3/4 cup sugar and cook another 3 minutes or until thick and clear. Add 1 tablespoon butter.
Spread mixture over berries that are waiting in the crust. Serve plain or with ice cream or whipped cream. Refrigerate until ready to use.
*No-Roll Pie Crust
Sift into pie pan:
1-1/2 c. sifted flour
1-1/2 t. sugar
1 t. salt
Combine in measuring cup:
1/2 c. cooking oil
2 T. milk
Whip oil and milk with fork and pour over flour mixture. Press this mixture evenly and firmly with fingertips to line a pie pan. Flute edges. Bake 10 minutes in 400° oven.
Peel and slice 4/5 medium tart apples; place into baking pan.
In bowl, combine:
3/4 c. brown sugar
1/2 c. flour
1/2 c. oatmeal
3/4 t. cinnamon
3/4 t. nutmeg
Cut 1/3 cup soft butter into mixture. Pour over apples. Bake 30 minutes in 375° oven. (I add some fresh blackberries for taste.)