Little-Neck Clams Served Raw
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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
As published
This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 35. The excerpt below is the record exactly as published.
Little-Neck Clams Served Raw, Wash a number of these clams in water, scrubbing them with a brush, wipe them dry on a cloth, open and cut them clear from their shells. Place five on a plate on the half shells, placing half a lemon in the center of the plate, and serve with crack- ers and a small dish of finely chopped cold cabbage
Cook this with the app: pantry check, scaling, and the assistant.