Stewed Clams
From The Cook Book, by "Oscar" of the Waldorf, 1896
Presented as published in 1896. 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 Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 34. The excerpt below is the record exactly as published.
Stewed Clams. Remove about three dozen small clams from their shells, place them with two ounces of fresh butter into a stewpan, one pinch of chives and one pinch of finely 91 92 SHELL-FISH. chopped chervil, adding one-half breakfast cupful of water, so that it may not be too salt; also a small pinch of pepper and two tablespoonfuls of sifted breadcrumbs, and boil for two minutes. Turn all out on to a dish and serve with the juice of half a lemon
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