Steamed Clams (New England Style)

Ingredients

• clams
• clam liquor

Method

1. 1

   Scrub clams and place in a saucepan without water.

2. 2

   Heat until shells open.

3. 3

   Remove clams, pour liquor into a jar to settle.

4. 4

   Remove clams from shells, heat liquor, and serve clams on brown bread.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 153. The excerpt below is the record exactly as published.

clam liquor. Bake. — Mrs. A. J. Alex- ander, 3717 Forest Ave., Chicago, 111. LITTLE-NECK CLAMS SERVED RAW.— Wash well and dry them. Open and cut them from their shell. Place 5 or 6 on a plate on the half shells on top of cracked ice. Put ^2 a lemon in the center of the plate. Serve with crackers and a small dish of COOK COUNTY COOK BOOK 227 finely-chopped cabbage, with fresh dressing. — Mrs. C. J. Jeffries, Winnetka, 111. ROASTED CLAMS.— Wash and lay them on a gridiron over the hot coals. As soon as the shells open take off the top shell and place a little butter and pepper on them. — Mrs. C. J. Jeffries, Winnetka, 111. SCALLOPED CLAMS.— Select 1 doz. large clams in the shell, and 2 doz. soft ones. Use care not to injure the shells, which are to be used in cooking. Clean the shells well, and put 2 soft clams into each one. Add to each a touch of white pepper, and Ij/^ tea- spoons of minced celery. Cut into small dice a few slices of bacon, and add 4 of these to each shell; sprinkle bread crumbs over the top, put a piece of butter on top of each, and bake in the oven till brown.— Mrs. A. D. Allen, 2351 S. State St., Chicago 111. STEAMED CLAMS (New England Style)

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