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Recipes
1. On the half shell- Open chilled oysters or IIttlenecks according to Instructions. Serve over a bed of crushed Ice, If desired, with your favorite cocktail sauce and fresh lemon.
2. Steamed- Place washed oysters or IIttlenecks In a large pot. Add approximately one Inch of liquid (water, beer or wine), herbs and spices and steam until just popped open. Serve with melted butter.
3. Baked with cheese- Open oysters and IIttlenecks according to instructions. Place on cookie sheet and cover with shredded cheddar cheese. Bake at 350° F or until cheese Is melted and shellfish are heated through.
4. Scalloped Oysters- Open 2 dozen oysters and save liquid. Toss 1 cup soft bread crumbs and 1 1/2 cup cracker crumbs with ¾ cup melted butter. Put 1/3 of this mixture In a buttered casserole. Top with a layer of oysters (about 1 dozen). Layer 1/3 more crumbs and another layer of oysters on top. Top with remaining crumbs. Pour ¼ cup milk and ½ cup oyster liquid over casserole. Bake at 400°F for 30-40 minutes.
5. Crilled- Place oysters or little necks on a rack on top of hot coals (or In hot oven). Grill until shells pop open. Serve with melted butter or cocktail sauce.
6. Oyster Stew- Chop 5 scallions and saute In butter. Open 2 dozen oysters and add together with' their liquid to pan. Cook until edges of oysters curl. Add 1 quart of milk and heat, but do not boll. Season with salt, pepper, Worcestershlre™ and paprika.
7. Llttlenecks with Spaghetti- Steam littlenecks as In NO.2. Serve over hot pasta with your favorite sauce.