3 tbsp butter
1 small onion, finely chopped
1/2 green pepper, seeded, minced
1 can (6.5 oz) chopped clams, drained
1 cup swiss cheese, grated
1 tbsp worcestershire sauce
1 tbsp sherry
1/4 tsp cayenne pepper
4 slice hot buttered toast
Directions
Melt butter in frying pan. Add onion and green pepper; saute for 3
minutes.
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and
cayenne pepper to frying pan. Cook, stirring constantly, until
cheese melts.
Pile clam mixture on top of each slice of toast, and serve hot.
Servings: 4 servings
Clam Savory Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is quite feasible to track the history of written cooking instructions far back into history, in fact as far back into recorded history as the Egyptians, and quite possibly further than that. However, sadly, these ancient recipes were just simple pictorial instructions for meal preparation.
In fact, the most ancient recipe found, according to experts in ancient history are some ancient tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated. Progressing into The time of the roman empire 25BC a man called Apicius created a few documents showing how to cook the recipes prepared by his fellow Romans. In his publication, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. He also describes how the chefs of Roman times made use of many herbs, including a few that are still present in modern kitchens like bay, rue and asafoetida. Later on, we have a couple of books which were published in the 1300s : a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, they are unconnected to the curry that is popular today, but instead recipes for the types of meals cooked for the rich people of that time. Later on in the 1400s, knights returning from the crusades brought us many new foods and herbs from the Middle-East, including spices such as coriander, parsley, basil and rosemary. The introduction of these new tastes was responsible for a torrent in publications on food, many of which are now in private collections. For the centuries that followed, the rich families of Wesstern Europe strove to serve the most extravagent meals, and as a result chefs and their collection of recipes increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are starting to become popular mostly as a result of increased literacy, more spare time and a general increase in wealth. The introduction of the TV brings us celebrity TV chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Clam Savory recipe.
