Clams A la Boston

Name: Clams A la Boston
Ingredients: eighth of a pound of salt pork; a dozen soft clams

From The bachelor and the chafing dish, 1895

Presented as published in 1895. 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

Nutrition per serving

873Calories

72 gProtein

17 gCarbs

55 gFat

Full nutrition (34 nutrients)

Calories873 kcal

Protein72 g

Carbohydrates17 g

Fiber0 g

Sugars0 g

Total Fat55 g

Saturated Fat19 g

Monounsaturated Fat24 g

Polyunsaturated Fat6.8 g

Omega-30.1 g

Cholesterol176 mg

Sodium2891 mg

Potassium258 mg

Calcium188 mg

Iron7.9 mg

Magnesium92 mg

Phosphorus972 mg

Zinc2.7 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D1.8 mcg

Vitamin C0.1 mg

Vitamin A435 mcg

Vitamin E3.3 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B1254 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.2 mg

Folate25 mcg

Choline321 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 32. The excerpt below is the record exactly as published.

Clams A la Boston. — Cut into pieces size of dice eighth of a pound of salt pork and fry it crisp in the chafing-dish. Add a dozen soft clams

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