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As a Long Island south shore community, historic West Sayville was typical in many ways with its kinship to the bay and its maritime lifestyle, but it also had the unique distinction of its population of Hollanders. The combination of this Dutch ethnicity and its maritime environment gave this community among other things an intrifuing and diverse cuisine—represented here with recipes of the locale and comments of its citizens.
These recipes were part of a two year research project conducted by the Long Island Maritime Museum done in 1980. The complete cookbook is available in the Sayville Public Library.
Clam Chowder
Ingredients:
• 1 dozen large hard clams
• 6-8 potatoes, cut up
• 1/4 lb. salt pork or bacon
• 2 onions, cut up
• 1-28 oz. can of tomatoes
• chopped parsley
• 2 cups, 1" pieces celery
• 1 cup chopped carrots
• 1 large cut up green pepper
Cooking Instructions:
Fry out salt pork in kettle, remove and cut into
pieces. Cook onions in pork fat 3–5 minutes. Add
potatoes and cover with water. Simmer 1/2 hour
with celery, carrots and green pepper. Put clams
through a grinder saving juice, adding this and
tomatoes to cooked vegetables simmering a few
more minutes.
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Clams Casino
Ingredients
• 3 dozen cherrystone clams
• 4 stalks celery, chopped fine
• 2 onions, minced
• bread crumbs
• butter
• garlic
• parsley
• salt
Cooking Instructions:
Scrub clams. Put into large covered pot with 1" water.
Steam clams until they open—discard any clams that
Remain closed. Remove clam meat, put 10–12 at a time
into blender at high speed for 15 seconds.
Saute celery and onions in butter until soft. Remove from
hear, add blended clams and clam juice if necessary
Mound micture onto clean, greased clam shells, topping
with bread crumbs flavored with little garlic, salt and
parsley. Broil for golden brown.
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Clam Pie
Ingredients:
• 12 chowder clams, chopped
• 2 medium potatoes, sliced
• 3 carrots, sliced
• 1 stalk celery, 1/2" pieces
• salt and pepper to taste
• 1 large onion, sliced
Crust:
• 2 1/2 cups flour
• 3/4 cup shortening
• 1 tablespoon salt
• 1/4 cup water
Cooking Instructions:
Cut shortening into flour with two table knives.
Add water, a little at a time mixing with a fork.
Chill for one-half hour and roll out.
Line deep pie dish with pastry, fill with clams
and vegetables. Bake for 65 minutes at 425º. |
Clam Cakes
Ingredients:
• 2 cups clams, minced
• 2 cups flour
• 2 tablespoons baking powder
• 2 eggs, beaten
• 1/2 cup milk
• 1/2 cup clam juice
• 1/4 tablespoon salt
• pepper
Cooking Instructions:
Strain juice to remove any sand. Wash clams and drain
well. Mix flour, baking powder, eggs, milk and clam
juice until smooth. Add clams, salt and pepper and drop
from spoon into deep fat (375º) for about three minutes. |
