Clams and Rice

Name: Clams and Rice
Ingredients: one onion chopped fine; a small piece of ham or pork; one cupful of tomatoes; a pint of well-scrubbed small clams; one cupful of well-washed rice; about one pint of water

From High living, 1904

Presented as published in 1904. 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

1081Calories

84 gProtein

165 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1081 kcal

Protein84 g

Carbohydrates165 g

Fiber4.1 g

Sugars4.1 g

Total Fat6 g

Saturated Fat1.2 g

Monounsaturated Fat1 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol142 mg

Sodium2874 mg

Potassium780 mg

Calcium263 mg

Iron16 mg

Magnesium155 mg

Phosphorus1177 mg

Zinc4.6 mg

Copper0.8 mg

Manganese2.5 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A488 mcg

Vitamin E4.2 mg

Vitamin K13 mcg

Vitamin B60.5 mg

Vitamin B1253 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate456 mcg

Choline328 mg

Caffeine0 mg

Water1008 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 6. The excerpt below is the record exactly as published.

CLAMS AND RICE — Chop fine one onion and a small piece of ham or pork, add a little Spanish saffron water, a bruised clove of garlic and one cupful of toma- toes ; stew all together for a few minutes, then add a pint of well-scrubbed small clams, still in the shell ; steam with the dish tightly covered for a half-hour, then add one cupful of well-washed rice and about one pint of water

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