Americanappetizer

Baked Clams

Name: Baked Clams
Cuisine: American
Ingredients: 3 or 4 lbs. of clams; a small piece of pork

From Machias Cook Book, 1899

The clams are very tender cooked in this way.

Presented as published in 1899. 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

1471Calories

234 gProtein

49 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories1471 kcal

Protein234 g

Carbohydrates49 g

Fiber0 g

Sugars0 g

Total Fat30 g

Saturated Fat7.8 g

Monounsaturated Fat8 g

Polyunsaturated Fat4.5 g

Omega-30.3 g

Cholesterol519 mg

Sodium8270 mg

Potassium1212 mg

Calcium558 mg

Iron23 mg

Magnesium298 mg

Phosphorus3043 mg

Zinc10 mg

Copper0.8 mg

Manganese1.2 mg

Vitamin D0.9 mcg

Vitamin C0.2 mg

Vitamin A1228 mcg

Vitamin E9.5 mg

Vitamin K2.7 mcg

Vitamin B61.2 mg

Vitamin B12155 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)14 mg

Folate70 mcg

Choline971 mg

Caffeine0 mg

Water1192 g

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 20. The excerpt below is the record exactly as published.

BAKED CLAMS. Put 3 or 4 lbs. of clams in a bean pot, with a small piece of pork

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