Stewed Clams (American Dish)
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
Clams can also be fried in batter with egg and bread-crumbs.
Presented as published in 1888. 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 Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.
Stewed Clams (American Dish). Place the clams in a stewpan with a little water, and boil for half an hour, removing the scum carefully ; season the juice with pepper and salt, and serve in the centre of the dish with brown bread and butter sippets
Cook this with the app: pantry check, scaling, and the assistant.