Clams on Toast
From French dishes for American tables, 1886
Presented as published in 1886. 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
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 28. The excerpt below is the record exactly as published.
Clams on Toast. Take fifty clams and roast them very slightly, after which take them out of their shells, chop them fine, and, with all their juice, which you have carefully preserved, pu.t them into a saucepan with a little butter, and stew for a few moments. Just before serving, season them with a little red pepper and a very little Tobasco pepper. First serve to each person a piece of toast
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