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Roast Steamed Clams with Butter
From The Swedish, French, American cook book, 1918
Serves 2
Serve immediately after cooking.
Presented as published in 1918. 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
206Calories
35 gProtein
9 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein35 g
Carbohydrates8.6 g
Fiber0 g
Sugars0 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol72 mg
Sodium1446 mg
Potassium112 mg
Calcium97 mg
Iron3.9 mg
Magnesium47 mg
Phosphorus475 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B1227 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline156 mg
Caffeine0 mg
Water308 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 191. The excerpt below is the record exactly as published.
Roast Steamed Clams with Butter Clovisses rdties, cuites a la vapeur, au Beurre Select nice large clams; wash well in cold water; put in a pan with one cup of water
Cook this with the app: pantry check, scaling, and the assistant.