1 [See decoder notes — this recipe is a cross-reference stub; ingredients are drawn from the Oyster Force-meat recipe with clams substituted for oysters. No independent ingredient list is provided in the original.]
Instructions
1. Prepare force-meat by following the Oyster Force-meat recipe in full, substituting the soft part of clams (the siphon and mantle portions, not the tough neck) for the oysters called for in that recipe.
2. All quantities, proportions, temperatures, and techniques remain as specified in the Oyster Force-meat recipe. No other changes are indicated by Farmer.
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