Scalloped Clams
From The household (of the Detroit free press), 1886
Serves 4
Presented as published in 1886. 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 (of the Detroit free press) (1886) by Goff, May Perrin,, page 506. The excerpt below is the record exactly as published.
SCALLOPED CLAMS. Butter a deep tin dish, put in a layer of grated bread or cracker crumbs, sprinkle in pepper and bits of butter ; then put in a layer of clams chopped fine, with butter and pepper and repeat with alternate layers of crumbs and clams until the dish is full. Let the last layer be of crumbs with plenty of butter on top ; put a plate on it after adding one cup of rich milk
Cook this with the app: pantry check, scaling, and the assistant.