Scalloped Clams— Half Shell
From Cooking for profit, 1886
Serves 2
Serves about two to a dish for hotel dinners.
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 Cooking for profit (1886) by Jessup Whitehead, page 104. The excerpt below is the record exactly as published.
Scalloped Clams— Half Shell. Prepare the clams precisely as di- rected for oysters in patties, by making a white sauce of half clam liquor and half milk thickened and seasoned. Put in the scalded clams. Then put a spoon- ful, or about two clams with the thick sauce adhering into each clam shell. Dredge cracker meal over the top and bake on the top shelf in a hot oven. Moisten the tops with the back of a spoon dipped in melted butter
Cook this with the app: pantry check, scaling, and the assistant.