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 boiling water
• one-half pint of clam liquor
• two egg yolks
• a little lemon juice

Method

1. 1

   Boil clams in 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 and water, then strain.

5. 5

   Mix in butter, add clams, and serve hot.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 120. The excerpt below is the record exactly as published.

one quart of freshly opened Little Neck clams, half a pint of water, an ounce of butter, and boil five minutes. Mix 8ALAD8y 8AUCE8, AND A8PIC8 211 two ounces of butter, one ounce of flour, and a little nutmeg together, and add one-half pint of boilìng water, and one-half 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.