Soft Clams Steamed

Ingredients

• fifty soft clams
• a brick
• a little melted butter
• a little vinegar
• the juice of a lemon

Method

1. 1

   Place a brick in a saucepan with boiling water.

2. 2

   Put clams in a pan above the brick, cover, and steam for about five minutes.

3. 3

   Serve in shells with a sauce of shallots, melted butter, salt, pepper, and vinegar or lemon juice.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 28. The excerpt below is the record exactly as published.

Soft Clams steamed. Put some boiling water in a saucepan, in the bottom of which lay a brick. Put fifty soft clams in a pan, or in some utensil which may be placed inside your saucepan, and on top of the brick, so that the water shall not touch the clams. Boil quickly about five minutes, covering the saucepan with a lid. Then, if your clams are done, serve them in their shells, with a sauce separately, composed of a little chopped shal- lot, a little melted butter, salt, pepper, and a little vinegar or the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.