Stewed Soft Clams

Ingredients

• I LARGE ONION, CHOPPED
• 3 DOZEN CLAMS
• 1 TABLESPOONS FAT
• SALT
• yi GARLIC CLOVE, MINCED
• PAPRIKA
• I CELERY STALKS, SLICED
• JUICE ^ LEMON
• I CARROT, CHOPPED
• I TEASPOON MINCED PARSLEY
• TOAST

Method

1. 1

   Fry onion golden in 1 tablespoon fat, add garlic clove, cook 2 minutes, then add carrot and celery, a very little salt and a pinch of paprika; simmer in own juices until soft.

2. 2

   Wash, scrub and open clams, keeping the soft parts whole and discarding the hard parts; gently heat them with 1 tablespoon of fat for 5 minutes, add clam juice and the sieved vegetables, a little white wine if you have it, or several tablespoons boiling water and the lemon juice.

3. 3

   Shake the pan and let boil 1 minute.

4. 4

   Add parsley and serve on toast.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 16. The excerpt below is the record exactly as published.

STEWED SOFT CLAMS I LARGE ONION, CHOPPED 3 DOZEN CLAMS 1 TABLESPOONS FAT SALT yi GARLIC CLOVE, MINCED PAPRIKA 1 CELERY STALKS, SLICED JUICE ^ LEMON I CARROT, CHOPPED I TEASPOON MINCED PARSLEY TOAST

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