Clams, Mariniere—Bretonne

Name: Clams, Mariniere—Bretonne
Ingredients: two quarts of small clams; two chopped onions; two tablespoons of chopped parsley; a tablespoon of roux; pieces of toasted French bread

From Pan-Pacific cook book, 1915

Mussels can be cooked in the same way.

Presented as published in 1915. 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

1704Calories

279 gProtein

78 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1704 kcal

Protein279 g

Carbohydrates78 g

Fiber1 g

Sugars0.8 g

Total Fat21 g

Saturated Fat4 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat3.6 g

Omega-30.3 g

Cholesterol568 mg

Sodium11445 mg

Potassium901 mg

Calcium743 mg

Iron31 mg

Magnesium361 mg

Phosphorus3753 mg

Zinc9.7 mg

Copper1 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0.7 mg

Vitamin A1703 mcg

Vitamin E13 mg

Vitamin K3.9 mcg

Vitamin B60.2 mg

Vitamin B12214 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)6.7 mg

Folate98 mcg

Choline1231 mg

Caffeine0 mg

Water1521 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 18. The excerpt below is the record exactly as published.

CLAMS, MARINIERE— BRETONNE Scrub well two quarts of small clams and steam in a cov- ered kettle until they open. Remove them from the shells and throw into a saucepan with two chopped onions and two tablespoons of chopped parsley, and all the juice of the clams. Simmer until well blended, then add a tablespoon of roux (No. 137), and pour over pieces of toasted French bread

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