pescatariannut-freesoy-free
Clam Stew
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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 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
Cook this with the app: pantry check, scaling, and the assistant.