Steamed or Creamed Clams
From The school kitchen textbook, 1915
Presented as published in 1915. 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 school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 81. The excerpt below is the record exactly as published.
Steamed or Creamed Clams When more simple methods are desired, after steaming and opening the clams, heat them in the clam water, and season with butter and pepper, and vinegar if preferred; or serve them in white sauce
Cook this with the app: pantry check, scaling, and the assistant.