Clam Stew

Ingredients

• half-peck hard-shell clams
• about one teacup of water
• one pint milk
• a piece of butter size of an egg
• three crackers rolled fine
• pepper to taste
• salt to taste

Method

1. 1

   Wash shells clean and put clams in a kettle with water.

2. 2

   Let steam until shells open, then take out clams, strain juice, and return it with clams to the fire.

3. 3

   After boiling, add milk, butter, crackers, pepper, and salt.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 506. The excerpt below is the record exactly as published.

CLAM STEW. Take half-peck hard-shell clams, wash shells clean, and put in a kettle with about one teacup of water ; let steam until the shells open, when take out of shell, strain juice, and return it with clams to the fire. After they come to a boil, add one pint milk, a piece of butter size of an egg, three crackers rolled fine, pepper and salt to taste. TO BOIL A LOBSTER. Choose a lively one — not too large — lest he should be tough. Put a handful of salt into a pot of boiling water, and having tied the claws together, plunge it into boiling water. Boil from half an hour to an hour as the size demands. When done, draw the lobster out, and lay it, face downward, in a sieve to dry. When cold, split open the body and tail, and crack the claws to extract the meat, throwing away the long fingers and the head. 614. SHELL FISH. DEVILLED LOBSTER. Extract the meat from a boiled lobster, as for salad, and mince it finely ; reserve the coral. Season highly with mustard, cayenne, salt, and some pungent sauce. Toss and stir until it is well mixed, and put into a porcelain saucepan (covered) with just enough hot water to keep it from burning. Rub the coral smooth, moistening with vinegar until it is thin enough to pour easily, then stir into the contents of the sauce- pan. It is necessary to prepare the dressing before the lobster-meat is set on the fire. It ought to boil up but once before the coral and vin- egar are put in. Next stir in a heaping spoonful of butter, and when it boils again, take the pan from the fire. Too much cooking toughens the meat. This is a famous supper dish for sleighing parties. STEWED LOBSTER. Take the meat from a boiled lobster, cut it up small and put it into a stewpan with just enough water to keep it from burning and to make the gravy ; let it simmer five minutes, add a teaspoonful good butter, salt and pepper to taste

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