Clam Stew
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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 complete cook book (1900) by Rees, Jennie Day Mrs., page 12. The excerpt below is the record exactly as published.
CLAM STEW. Steam clams in their shells for five minutes. When the shells begin to open take from the fire and open them, being careful to save the juice
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