Clam Broth

Ingredients

• Six clams in shells
• one and one-half cups water
• one-half level teaspoon butter

Method

1. 1

   Scrub the shells and put them in a saucepan with one cup of water.

2. 2

   Cook till the shells open, remove the clams, chop and return them to the saucepan with the water.

3. 3

   Cook ten minutes, strain, and add the remaining water if necessary to reduce the strength of the broth.

4. 4

   Season and serve.

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 63. The excerpt below is the record exactly as published.

CLAM BROTH Six clams in shells, one and one-half cups water, one-half level teaspoon butter

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