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Steamed Clams
From Lowney's cook book, 1907
Serves 4
Kettle should be removed from the range as soon as shells open, otherwise clams will be overcooked.
Presented as published in 1907. 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
Nutrition per serving
9Calories
1 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories8.6 kcal
Protein1.5 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium60 mg
Potassium4.6 mg
Calcium3.9 mg
Iron0.2 mg
Magnesium1.9 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A9 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B121.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline6.5 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 29. The excerpt below is the record exactly as published.
Steamed Clams Wash and scrub clam shells ; place in kettle ; add water, allowing one half cup of water for each peck of clams
Cook this with the app: pantry check, scaling, and the assistant.