Clams and Rice

Name: Clams and Rice
Ingredients: I cup rice; 1 small can minced clams; 2 cups water; salt and pepper to taste; bacon drippings (optional)

From Seafood cookery from Carteret County kitchens, 1900

Serve with crackers and a tossed salad. This recipe makes an enjoyable meal.

Presented as published in 1900. 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

682Calories

19 gProtein

143 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories682 kcal

Protein19 g

Carbohydrates143 g

Fiber2.3 g

Sugars0.2 g

Total Fat1.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol12 mg

Sodium263 mg

Potassium227 mg

Calcium79 mg

Iron8.3 mg

Magnesium57 mg

Phosphorus283 mg

Zinc2.1 mg

Copper0.5 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A36 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B124.5 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)7.6 mg

Folate412 mcg

Choline36 mg

Caffeine0 mg

Water525 g

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 11. The excerpt below is the record exactly as published.

CLAMS AND RICE I cup rice 1 small can minced clams 2 cups water salt and pepper to taste bacon drippings (optional)

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