Clam Bouillon

Ingredients

• 1 dozen clams
• 1 1/2 pints cold water

Method

1. 1

   Scrub off the clams; pour over them plenty of boiling water; let stand until they begin to open; slip small knife in the opening and cut muscle to separate shell; scrape out clams; drain from juice and chop fine; add juice and cold water, slowly bring to a boil, simmer few minutes, add bit of salt if needed.

2. 2

   Serve hot with bread or crackers.

As published

This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 60. The excerpt below is the record exactly as published.

CLAM BOUILLON. 1 dozen clams. iJ/> pints cold water

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