Steamed Clams
From The Cook Book, by "Oscar" of the Waldorf, 1896
Use settled liquor for sauces or soups.
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 34. The excerpt below is the record exactly as published.
Steamed Clams. Scrub the shells of some clams
Cook this with the app: pantry check, scaling, and the assistant.