Clams a la Rial

Name: Clams a la Rial
Ingredients: three dozen little neck clams; a tablespoonful of butter; a teaspoon of minced chives; two teaspoons of chopped parsley; one tablespoon of walnut catsup; a little pepper

From A bachelors cupboard, 1906

Guaranteed to improve the mood of any leading lady.

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 A bachelors cupboard (1906) by A. Lyman Phillips, page 25. The excerpt below is the record exactly as published.

Clams a la Rial to? A LA William Faversham or Francis Wilson? ■^^^^^^^ Upon my word, I can't remember, but don't let either say he hasn't received proper credit, and here goes: Chop fine three dozen little neck clams. Put a tablespoonful of butter in the chafing-dish, add the clams with their juice and season them with a teaspoon of minced chives, tw^o teaspoons of chopped parsley, and a little pepper. After boiling about five minutes add one tablespoon of walnut catsup

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