dairy-freenut-free
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
- half a dozen Little-Neck clams
- a piece of lemon
- thin brown bread
Method
Wash the clams and open them like raw oysters, leaving them in their shells.
Arrange on a plate with lemon and serve at the beginning of dinner with brown bread.
Nutrition per serving
352Calories
40 gProtein
44 gCarbs
4 gFat
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.