Baked Clams

Name: Baked Clams
Ingredients: Arrange clams on the half shell; on a bed of salt; Cut thin slices of bacon; put chopped chives; a little paprika; bits of butter

From Most for your money cookbook, 1938

Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

63Calories

2 gProtein

0 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.2 g

Carbohydrates0 g

Fiber0 g

Sugars0.1 g

Total Fat5.9 g

Saturated Fat2 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol11 mg

Sodium120 mg

Potassium32 mg

Calcium1 mg

Iron0.1 mg

Magnesium2.1 mg

Phosphorus27 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.1 mcg

Vitamin C0 mg

Vitamin A1.8 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate0 mcg

Choline7.6 mg

Caffeine0 mg

Water7.5 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 15. The excerpt below is the record exactly as published.

BAKED CLAMS Arrange clams on the half shell on a bed of salt in a shallow baking pan. Cut thin slices of bacon in two and lay a strip across each clam. Over that put chopped chives, a little paprika and bits of butter

Cook this with the app: pantry check, scaling, and the assistant.