Clams a la Mariniere

Ingredients

• thirty-six small clams
• two ounces of fresh butter
• one pinch of chives
• one pinch of finely chopped chervil
• half a cupful of water
• half a pinch of pepper
• two tablespoonfuls of fresh bread-crumbs

Method

1. 1

   Open and remove clams from shells, put in a stewpan with butter, chives, chervil, water, pepper, and bread-crumbs.

2. 2

   Boil for two minutes and serve with lemon juice.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 147. The excerpt below is the record exactly as published.

Clams a la Mariniere. — Open and remove thirty-six small clams from their shells; put them in a stewpan with two ounces of fresh butter, one pinch of chives, and one pinch of finely chopped chervil; add half a cupful of water, so they will not be too salty, with half a pinch of pepper, and two tablespoonfuls of fresh bread-crumbs

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