Clams on Toast

Ingredients

• Take the clams out of the shell and cut their heads off
• boil them in their own liquor
• add as much water or milk as there is liquor
• thicken with flour or powdered rice
• add butter
• and pepper
• and salt
• Have some thin slices of buttered toast prepared

Method

1. 1

   Boil the clams in their own liquor, skim it well, and add water or milk to dilute.

2. 2

   Thicken with flour or powdered rice to the consistency of cream, add butter, pepper, and salt to taste.

3. 3

   Pour enough of the liquor over thin slices of buttered toast to soften it and lay 3 or 4 clams on each slice.

4. 4

   Serve at once on hot plates.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 60. The excerpt below is the record exactly as published.

CLAMS ON TOAST.— Take the clams out of the shell and cut their heads ofp; boil them in their own liquor; skim it well, and add as much water or milk as there is liquor; thicken with flour or pow- dered rice to the consistency of cream ; add butter, and pepper and salt to taste. Have some thin slices of buttered toast prepared

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