gluten-freedairy-freenut-free
Clam Broth
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
- Twenty-five clams washed and drained
- enough water to make 1 quart
Method
Steam clams until shells open.
Save juice and add water to make 1 quart.
Trim soft part of clams, chop tough portions, and simmer in broth for 15 minutes.
Strain, season, and serve.
Nutrition per serving
215Calories
37 gProtein
9 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 3. The excerpt below is the record exactly as published.
Clam Broth. Twenty-five clams washed and drained; steam until the shells open easily. Save the juice and add enough water to make 1 quart
Cook this with the app: pantry check, scaling, and the assistant.