Clams and Bacon
From The chafing-dish supper, 1894
Nearly all the recipes supplied for oysters may be used for cooking clams.
Presented as published in 1894. 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
1237Calories
160 gProtein
36 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories1237 kcal
Protein160 g
Carbohydrates36 g
Fiber0 g
Sugars0.3 g
Total Fat45 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.4 g
Omega-30.4 g
Cholesterol363 mg
Sodium6731 mg
Potassium653 mg
Calcium396 mg
Iron17 mg
Magnesium202 mg
Phosphorus2139 mg
Zinc6.2 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A911 mcg
Vitamin E7.2 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B12113 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.4 mg
Folate50 mcg
Choline696 mg
Caffeine0 mg
Water835 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.
CLAMS AN"D BACOjST. Twenty-five clams. Half a dozen thin slices of the best bacon
Cook this with the app: pantry check, scaling, and the assistant.