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Little-Neck Clams on the Half-Shell
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Fresh raw clams are an excellent tonic and appetizer.
Presented as published in 1885. 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
352Calories
40 gProtein
44 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories352 kcal
Protein40 g
Carbohydrates44 g
Fiber5.6 g
Sugars4 g
Total Fat3.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol73 mg
Sodium1823 mg
Potassium439 mg
Calcium162 mg
Iron5.7 mg
Magnesium91 mg
Phosphorus558 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A232 mcg
Vitamin E2 mg
Vitamin K2 mcg
Vitamin B60.2 mg
Vitamin B1227 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate30 mcg
Choline175 mg
Caffeine0 mg
Water307 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 96. The excerpt below is the record exactly as published.
LITTLE-NECK CLAMS ON THE HALF-SHELL. Choose fresh small Little-Neck clams, of even size ; wash the shells with plenty of cold water ; and, just before serving them, open the clams like raw oysters, leaving each clam in one of the shells with its liquor, after entirely loosening it from the shell. Arrange half a dozen clams on a plate, as half-shell raw oysters are arranged ; put a piece of lemon on each plate, and serve the clams at the beginning o/ din- SMALL SHELL-FISH {HUITRES). 1 6/ ner, as half-shell raw oysters are served ; send thin brown bread
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Cook this with the app: pantry check, scaling, and the assistant.