Fried Soft Clams

Name: Fried Soft Clams
Ingredients: a dozen large Guilford clams; 0.25 lb. of salt pork

From 365 breakfast dishes, 1901

Best served hot.

Presented as published in 1901. 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

1334Calories

74 gProtein

17 gCarbs

105 gFat

Full nutrition (34 nutrients)

Calories1334 kcal

Protein74 g

Carbohydrates17 g

Fiber0 g

Sugars0 g

Total Fat105 g

Saturated Fat37 g

Monounsaturated Fat48 g

Polyunsaturated Fat13 g

Omega-30.1 g

Cholesterol209 mg

Sodium2897 mg

Potassium295 mg

Calcium189 mg

Iron8 mg

Magnesium93 mg

Phosphorus993 mg

Zinc2.9 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D3.5 mcg

Vitamin C0.1 mg

Vitamin A438 mcg

Vitamin E3.3 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B1254 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate25 mcg

Choline329 mg

Caffeine0 mg

Water388 g

As published

This recipe was extracted from 365 breakfast dishes (1901), page 25. The excerpt below is the record exactly as published.

Fried Soft Clams. Remove the shells and turn off the dark tough part from a dozen large Guilford clams

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