Clam Sauce

Ingredients

• one quart of freshly opened Little Neck clams
• half a pint of water
• an ounce of butter
• two ounces of butter
• one ounce of flour
• one-half pint of clam liquor
• two egg yolks
• a little lemon juice

Method

1. 1

   Boil clams and water for five minutes.

2. 2

   Mix butter, flour, nutmeg, boiling water, and clam liquor.

3. 3

   Stir and boil for a minute or two.

4. 4

   Add egg yolks, water, and lemon juice.

5. 5

   Strain, mix in butter, add clams, and serve hot.

As published

This recipe was extracted from Kirmess cook book (1907), page 109. The excerpt below is the record exactly as published.

CLAM SAUCE. Mrs. SeeUys Cook Book. Take one quart of freshly opened Little Neck clams, half a pint of water, an ounce of butter, and boil five SAUCES. 257 minutes. Mix two ounces of butter, one ounce of flour, and a little nutmeg together, and add one-half pint of boiling water, and one-lialf pint of clam liquor. Stir with egg-beater, boil a minute or two, add two egg yolks, twice as much water as egg yolks, and a little lemon juice

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