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Little-Neck Clams Served Raw
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
294Calories
18 gProtein
61 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein18 g
Carbohydrates61 g
Fiber24 g
Sugars2.6 g
Total Fat3.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol12 mg
Sodium411 mg
Potassium2381 mg
Calcium468 mg
Iron6.4 mg
Magnesium151 mg
Phosphorus309 mg
Zinc1.9 mg
Copper0.3 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C512 mg
Vitamin A91 mcg
Vitamin E0.5 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B124.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.1 mg
Folate529 mcg
Choline32 mg
Caffeine0 mg
Water953 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 72. The excerpt below is the record exactly as published.
LITTLE-NECK CLAMS SERVED RAW. Wash the required number of clams in water and scrub well with a brush. Wipe and dry them. Now open and cut them from their shells. Place five or six on a plate on the half shells on top of cracked ice. Put half a lemon in the center of the plate. Serve with crackers and a small dish of finely-chopped cabbage
Cook this with the app: pantry check, scaling, and the assistant.