Steamed Clams

Ingredients

• 4 c. clams
• Put one half cup of boiling water
• a small dish of melted butter

Method

1. 1

   Wash clams thoroughly, changing the water several times.

2. 2

   Put boiling water into a large kettle, add the clams, cover tightly, and steam until shells partially open.

3. 3

   Serve each person with steamed clams and melted butter.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 43. The excerpt below is the record exactly as published.

STEAMED CLAMS Clams for steaming should be alive and bought in their shells. Wash them thor- oughly, changing the water several times. Put one half cup of boiling water into a large kettle, add the clams, cover them tight, and steam them imtil shells partially open. Serve each person with steamed clams and a small dish of melted butter. CLAM CHOWDER Clean the clams and separate the hard and soft parts, chopping the hard portion. Strain the clam liquor and heat it to the boiling point. Fry the salt pork and onion until they are light brown. Parboil the potatoes for five minutes and then drain off the water. Put the potatoes, chopped clams, pork, and onions into a saucepan, add the clam liquor and enough boiling water to cover them. Cook them slowly fifteen minutes. Add the soft part of the clams and cook them three minutes longer. Add the milk, salt, and pepper. Make a thickening according to No. 25. Pour it into the chowder and boil it five minutes. Put split crackers into the chowder just before serving it. LOBSTERS As lobsters are more diflScult to digest than some other shell- fish, those having poor digestion should not eat them. The average weight of the market lobster is about 2 lb. and the length from 12 to 15 inches. They are most abundant from June to September, although obtainable all the year. RECIPE 163. 4 c. clams

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