Clam Broth
From The new Annie Dennis cook book, 1905
Serves 6
Twelve good-sized clams should make enough broth for six persons.
Presented as published in 1905. 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
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 57. The excerpt below is the record exactly as published.
Clam Broth Purchase a dozen large clams in the shells. Scrub them thoroughly with a brush, place them in kettle with a pint of cold water and cover. As soon as the shells have opened remove them from the broth, and take out the clams, to be served next day en coquille. Let the broth settle, strain if necessary, reheat it, add a little red pepper or paprika
Cook this with the app: pantry check, scaling, and the assistant.