Broiled Clam Canapes

Name: Broiled Clam Canapes
Ingredients: 1 7-oz. can minced cloms; 1 3-oz. pkg. chive cream cheese; V2 tsp. salt; 1 tbsp. lemon juice; 3 drops tobasco sauce; 1 egg white; Crackers or toast; Paprika

From Seafood cookery in North Carolina, 1960

Presented as published in 1960. 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

68Calories

9 gProtein

5 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories68 kcal

Protein9.3 g

Carbohydrates5.2 g

Fiber0.3 g

Sugars0.8 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol12 mg

Sodium1412 mg

Potassium44 mg

Calcium17 mg

Iron0.8 mg

Magnesium12 mg

Phosphorus88 mg

Zinc0.3 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C6 mg

Vitamin A36 mcg

Vitamin E0.3 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B124.5 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate6.1 mcg

Choline27 mg

Caffeine0 mg

Water72 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 14. The excerpt below is the record exactly as published.

Broiled Clam Canapes 1 7-oz. can minced cloms 1 3-oz. pkg. chive cream cheese V2 tsp. salt 1 tbsp. lemon juice 3 drops tobasco sauce 1 egg white Crackers or toast Paprika

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