1/4 cup flour, unbleached
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp pepper
1 tbsp parsley, chopped
6 1/2 oz clams, minced,canned (1 cn) *
1 egg, beaten
2 cup rice chex
1 oil for frying
1 sour cream
Directions
* DO NOT drain the clams.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Combine flour, baking powder, salt, pepper, and
parsley. Slowly add liquid from canned clams until smooth. Add egg
and clams. Mix well. Stir in Rice Checx to coat. Let stand 10
minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping
tablespoons of clam mixture into hot oil, and pat with spoon to form
8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties
on absorbent paper towels. Serve with sour cream.
Servings: 4 servings
Checkerboard Square Clam Crunch Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
We can follow the history of `recipes` far back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further. Having said that, sadly, these early recipes were just primitive hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel wonderful and blissful. As we move into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. This early Roman chef informs us how the ancient Romans were skilled in the use of a good variety of aromatic flavors, including a few you will know like bay, rue and asafoetida. Over the next few centuries, the powerful and wealthy competed with each other to lay on the best banquets, and as a result chefs and their collection of recipes were at a premium. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, trying out, and writing down recipes to help cooks of their time. By the arrival of the twentieth century, cookbooks are in high demand, due to increased literacy, increased leisure time and having more disposable income. The introduction of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Checkerboard Square Clam Crunch recipe.
