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Steamed Clams
From European and American cuisine, 1914
Serves 2
Presented as published in 1914. 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
414Calories
71 gProtein
17 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein71 g
Carbohydrates17 g
Fiber0.1 g
Sugars0 g
Total Fat10 g
Saturated Fat0.9 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol160 mg
Sodium2885 mg
Potassium222 mg
Calcium189 mg
Iron7.8 mg
Magnesium92 mg
Phosphorus952 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A432 mcg
Vitamin E3.3 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B1254 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline312 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 84. The excerpt below is the record exactly as published.
Steamed Clams. — W&sh the clams several times in cold water, place them with a little water in a saucepan oyer the fire, cover and cook till they open ; then remove ; take them out of theii: shells, put in a saucepan, add to 2 dozen clams 1 tablespoonful butter and V4 teaspoonful white pepper
Cook this with the app: pantry check, scaling, and the assistant.