pescatariangluten-freenut-freeegg-freesoy-free
Clams
From How we cook in Tennessee .., 1906
Serves 2
Do not boil clams long as it makes them indigestible.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 11. The excerpt below is the record exactly as published.
Clams. — Never boil clams long, as it makes them indigestible ; pour boiling water over them, and set them over a hot fire until the shells open, then empty the juice in a sauce pan; add the clams, pepper and very little salt. Serve on shells with drawn butter
Cook this with the app: pantry check, scaling, and the assistant.