Dear Sun Spots: The Stephens High School Class of 1946 will hold its 60th reunion on Aug. 26. We have not been able to contact the following classmates. Please help us find them:
Carol White Larochelle, Barbara Arsenault Breau, Muriel Cummings Randall, Yvone Turbide Campbell, Alvin Mouse Gallant, Doris Knight Wickenbaugh, Emile Gamache. If anyone knows of their whereabouts, please contact:
Phyllis Kaulback Richards, 732 Forest Ave., Rumford, ME 04276, 364-8573. – No Name, No Town.
Dear Sun Spots: I read your column every day and find answers to many questions. Now I’d like an answer to mine. Can you please find a recipe for clam cakes, like they used to serve at Cooper’s on Sabattus Street in Lewiston? They were the best, and I have not had any that taste like them anywhere. – Lucille A., No Town.
Answer: In addition to responses from readers, perhaps you and other clam cake lovers might enjoy the following recipes which appeared in a 2002 and 2005 Sun Spots column:
Julia’s clam cakes. Ingredients: 1 pint chopped clams, 1½ cups cracker crumbs, 2 eggs, unbeaten. Method: Mix clams and crumbs together. Add eggs one at a time and mix well. Let stand for a few minutes to soften crumbs. Mixture should hold together and be moist.
Fry in butter in a frying pan. Drop in large spoonfuls of the mixture, press down with spoon to make cakes ¾-inch thick. Fry on one side until brown, turn and brown other side. If common crackers are used, season with salt. Do not add salt if saltines are used. Julia says the liquid from the clams may be used to add flavor.
A former Wilton resident provided the following recipe from the “All-Maine Seafood Cookbook” by Loana Shibles and Annie Rogers. Ingredients: 2 eggs; 1/3 cup milk and/or broth; 1 1/3 cups flour, sifted; 2 teaspoons cream of tartar; 1 teaspoon baking soda; salt and pepper; 1½ pints of chopped clams or 2 cans of minced clams. (1 teaspoon baking powder may be substituted for baking soda and cream of tartar). Method: Beat eggs until well-blended. Add milk, the flour sifted with cream of tartar and soda, salt and pepper. Mix in clams. This reader recommends frying until golden brown in any fat, but she prefers bacon fat. Her mother used pork fat, which she says is best for cooking any fish.
Clam cakes or croquettes. Ingredients: 1 quart clams, shucked; 1 cup fine cracker crumbs; ½ cup clam juice; and 2 well-beaten eggs. Method: Drain clams and save ½ cup liquid. Remove the black from the soft part. Put the necks through a food chopper. Put clams in a dish and add clam liquid and enough cracker crumbs to absorb all the moisture. Let stand 10 minutes. Add eggs. Shape into flat cakes or croquettes. Drop into hot oil (375 degrees Fahrenheit) and cook to a golden brown. Drain on unglazed paper. Serves six.
Dear Sun Spots: I am the secretary for the Edward Little High School Alumni Association. I am asking for assistance in the scheduling of all ELHS class reunions being planned for this year. If the committees would please contact me with the date, time and place of reunions it would be greatly appreciated. I have many of your classmates in state and out of state contacting me for this information. You can reach me at ELHS Alumni Secretary, 2046 Auburn Road, Turner, ME 04282, 224-7348. – Diane Freve, Turner.
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