Stewed Little-Neck Clams

Ingredients

• two dozen freshly opened, very small clams
• a pint of milk
• a dash of white pepper
• a small pat of butter

Method

1. 1

   Boil a pint of milk, a dash of white pepper, and a small pat of butter.

2. 2

   Now add the clams.

3. 3

   Let them come to a boil, and serve.

4. 4

   Longer boiling will make the clams almost indigestible.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 7. The excerpt below is the record exactly as published.

Stewed Little-Neck Clams. — Get tv,-o dozen freshly opened, very small clams. Boil a pint of milk, a dash of white pepper, and a small pat of butter

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