Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Clam Cocktail
From The Institute cook book, 1913
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- using little neck clams
Method
Follow either of the recipes for oyster cocktails, using little neck clams.
Nutrition per serving
413Calories
71 gProtein
17 gCarbs
5 gFat
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 11. The excerpt below is the record exactly as published.
CLAM COCKTAIL Follow either of the recipes for oyster cocktails, using little neck clams
Cook this with the app: pantry check, scaling, and the assistant.