Clams on Toast

Ingredients

• twenty clams
• a teacupful of the liquor of the clams
• a piece of butter the size of an ^^^
• a dash of Tabasco sauce
• or pepper sauce
• salt
• black pepper

Method

1. 1

   Chop clams fine, add clam liquor, butter, Tabasco sauce, salt, and black pepper.

2. 2

   Stir butter and liquor in a blazer, add clams, and stew for eight minutes, stirring continually.

3. 3

   Let boil and pour over hot toast.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 141. The excerpt below is the record exactly as published.

CLAMS ON TOAST. Chop fine twenty clams, add a teacupful of the liquor of the clams, a piece of butter the size of an ^^^, a dash of Tabasco sauce or pepper sauce and salt and black pepper

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