Fried Clams
From The chafing-dish supper, 1894
Nearly all the recipes supplied for oysters may be used for cooking clams.
Presented as published in 1894. 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
612Calories
45 gProtein
23 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories612 kcal
Protein45 g
Carbohydrates23 g
Fiber6.3 g
Sugars0.5 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat6.2 g
Omega-30.3 g
Cholesterol123 mg
Sodium1928 mg
Potassium617 mg
Calcium195 mg
Iron6 mg
Magnesium93 mg
Phosphorus595 mg
Zinc2.4 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E2 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B1223 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.8 mg
Folate14 mcg
Choline179 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 11. The excerpt below is the record exactly as published.
five clams. Half a dozen thin slices of the best bacon. Pepper the clams lightly, and roll them in flour
Cook this with the app: pantry check, scaling, and the assistant.