pescatariannut-freeegg-freesoy-free
Stewed Clams
From The encyclopædia of practical cookery, 1890
Serves 3
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 379. The excerpt below is the record exactly as published.
Stewed Clams. — Remove thirty-six small Clams from their shells, put them into a stewpan with 2oz. of fresh butter, 1 pinch of chives, and 1 pinch of finely-chopped chervil ; add ^ break- fast-cupful of water— so that they will not be too salt — also i pinch of pepper and 2 table-spoonfuls of sifted breadcrumbs
Cook this with the app: pantry check, scaling, and the assistant.