Clams Serve
(Continued from page 8)
clams depends upon the weight or
yield of clam meats from a bushel
measure.
Spawn ia Summer
Clams, like oysters, spawn
throughout the suonmr months in
North Carolina. After the release
of the spawn in the water the
young clams "set" in about 10 to
14 days. They differ from an oyster
set in that young clams attach tem
porarily to sand grains and can
crawl about on the bottom. When
the young clams grow to about one
eighth of an inch, they begin to
bury in the bottom to a depth of
about one half an inch below the
surface.
The growth of clams varies in
different areas, being affected by
the type of bottom, water currents,
salt content of the water and tem
perature. Some young clams that
set in Bogue Sound last July grew
to three-quarters of an inch in di
ameter by October. Large clams
grow proportionally less as they in
crease in size.
In some experiments on growth
rates conducted by the Institute of
Fisheries Research, clams were
found to increase one commercial
grade in size in six months. Lit
tleneck clams grew to cherrystone
size, and cherrystones grew to med
ium grade.
The matter of rgeulation and leg
islation invariably appears when
an industry dependent upon a nat
ural resource begins to develop.
Much of the legislation that fre
quently results is restrictive in na
ture, limiting the catch, the sea
son. size limits, type of gear used
and many other limitations that
may result in creating inefficiency
and suppressing the growth or ex
Menhaden Boats Hake
Fair Catches Monday
Menhaden plants went into op
eration Monday night. The week
| end cold snap brought with it
the first fair-sized catches of
i menhaden this season. If cold I
weather continues and the ocean
doesn't heave as though monsters
are churning in its depths, big
ger catches are in the offing. Iff
In IMS the first big hauls were
made Nov. 11, but last year the
season was very late, not really
getting underway until the lat
! ter part of November.
1
pansion of the industry. Perhaps
too little information is available
to recommend a constructive pro
gram of management, but several
possible plans merit consideration.
I Limitations fnay be placed on the
catch of clams per day or per sea
son, to be based on the amount of
clams removed in a productive
year and on the rate of replenish
ment, or the new crop of clams
that result through natural repro
duction. Another possible plan
would be to divide an area, such
as Core Sound, into two or three
sections allowing clams to be re
i moved in rotation, thus giving each
section a one or two-year rest pe
riod and to prohibit the taking of
clams west or north of the channel
except by raking.
In order to protect the natural
supply some provision should be
i made to create or establish spawn
| ing areas and to close grounds that
may have heavy sets of young
clams, until they reach a commer
cial size. If the industry is to be
concerned with supplying clams
for shucking purposes or chowder
packs, it may be well to limit the
catch of littleneck and cherrystone
clams or prohibit their removal
with dredges in order to insure a
supply of chowder clams.
GoohUUf, SccUl&pA, jpSl 7wo
Scallops for two . . . quick and easy dish.
By CEC ILY BROWNSTONE
Associated Press Food Editor
It's easy to shop for and to pre
pare fish for two.
Boiled scallops are simple to
cook and delicious. Follow the ;
menu that has become so popular
in New York seafood restaurants
in the past few years and with the
scallops serve huge baked potatoes
criss-crossed and dubbed with gen
erous wads of butter. And perk
sprigs of parsley atop the potatoes.
I was interested to notice recently
that one seafood restaurant had not
only salt and pepper on the table
but a shaker of paprika and one of
celery salt as well. Both these
spices add savour to fish and the
potatoes. Hot crusty rolls are per
fect with this meal and if you feel
ambitious run up a lemon chiffon
pie for dessert. Here's how to fix
the scallops.
SCALLOPS FOR TWO
Arrange one-half pound bay seal
lops in two well-buttered scallop
shells. (If large sea scallops arc
used cut each one into smaller
pieces.) Squeeze the juice of haU'
a lemon over the scallops, sprinkle
with salt and freshly-ground pep
per, and dot with butter. Place in
the broiling compartment about 2
inches from the flame and broil 5
to 8 minutes. Do not overcook.
Scallops can be broiled in the broil
ing pan if scallop shells are not a
vailable. Serve with lemon wedgies,
cucumber slices, and tartar sauce
if desired.
Note: Frozen scallops are avail
able for those who cannot buy fresh
scallops. And now a New England
firm is canning scallops in No. 1
flats and No. 1 tails as well as in
seven-ounce cans.
Just in time to give the new
housekeeper help with cooking in
general is a revised edition of the
JUST FOR TWO COOKBOOK, by
Lily Haxworth Wallace, (Barrows,
New York. $2.50). Mrs. Wallace
has included lots of cookery infor
mat ion along with her recipes, and
there's a chapter on marketing
tips and one on measurements and
methods.
The recipes include all the main
categories, from breads to salads,
and for the most part their yield
? for two? is a reasonable one: not
too small to be impractical, but
not so large that it will take you
| and your husband forever to eat up
the dish.
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