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Steamed Oysters or Clams in Shell

Name: Steamed Oysters or Clams in Shell
Yield: 2 servings
Ingredients: Wash and place oysters in air tight vessel; Season with pepper; and salt; and a lump of butter; Serve with sliced lemon

From Kirmess cook book, 1907

Serves 2

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

As published

This recipe was extracted from Kirmess cook book (1907), page 37. The excerpt below is the record exactly as published.

STEAMED OYSTEBS OR CLAMS IN SHELL. Mrs. Cross, Cincinnati, 0. Wash and place oysters in air tight vessel^ laying them on upper shell downward, so that the liquor will not run out when they open. Place this dish over vessel of boil- ing water where they will steam. Boil rapidly until shells open, for 15 or 20 minutes. Open shell, place two oysters or clams on half shell. Season with pepper and salt and a Itmip of butter. Serve with sliced lemon

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