Clams a la St. Louis

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 30 clams
  • 1 onion
  • 12 fresh mushrooms
  • 2


Fry the finely chopped onion in the butter, adding flour, stirring well, then add clams, chopped. Season with salt, red and white pepper and mustard. Cook for 30 minutes, remove from fire, add yolks of eggs, slightly beaten, with 2 tablespoons cold water. Reheat a moment, stir again. Serve.