Steamed Clams

Ingredients

• 1/2 cup water for each peck of clams
• 3 tablespoons Crisco
• 3 tablespoons lemon juice
• 4 tablespoons chopped parsley
• salt
• pepper
• red pepper

Method

1. 1

   Wash and scrub clam shells; place in kettle with water.

2. 2

   Cover and cook until shells open.

3. 3

   Serve hot with sauce made from Crisco, lemon juice, parsley, salt, pepper, and red pepper.

Nutrition per serving

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 142. The excerpt below is the record exactly as published.

Steamed Clams Roast Ribs of Beef, Currant Jelly Rice Croquettes Stewed Tomatoes Apple and Celery Salad Mince Pie Coffee *Steamed Clams—Wash and-~- scrub clam shells; place in kettle; add water, allowing % cup water for each peck of clams. Cover kettle and cook until shells open. Serve hot with the following sauce: 3 table- spoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped parsley, salt, pepper, and red pepper to taste. Cream Crisco and add remaining ingredients. Kettle should be re- moved from range as soon as shells open, otherwise clams will be over- cooked. December 6 Caviar Canapes Roast Duck *Apple Sauce Canned Beans Mashed Potatoes Tomato Jelly Salad Apple Dumplings Raisins Nuts ; Coffee *Apple Sauce—1 pound apples, 2 tablespoons sugar, 2 tablespoons Crisco, 1% cup water, and strained juice of % lemon. Peel, core, and slice apples, put them into saucepan with sugar, Crisco, water, lemon juice, and cook them until tender. Serve with roast duck. December 7 Stewed Chicken, Cream Dressing *Baked Sweet Potatoes Creamed Carrots Onion Salad Indian Pudding Bon Bons Coffee *Baked Sweet Potatoes—Peel boiled sweet potatoes and cut in slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco

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