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Roast Clams
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 60. The excerpt below is the record exactly as published.
ROAST CLAMS. — Scrub the shells, wash well, drain, and put them in a dripping-pan. Set them in a hot oven and as soon as the shells open serve them on the half shell, or in the whole shell, with salt, pepper, and slices of lemon. Serve toasted brown bread with them
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