Stiwsd Clams
From The housekeeper's companion, 1883
Substituting milk for water makes the dish more delicate.
Presented as published in 1883. 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 housekeeper's companion (1883), page 83. The excerpt below is the record exactly as published.
a pint of water to them. When done, take the clams from the shells into a deep dish; put to them some of the juice, a good bit of butter, and some pepper, or toast some thin slices of bread, butter them and cut them small, and put them in the dish before putting in the clams and juice. Stiwsd Clams. — ^Take fifty laige sand clams from their HOUSEHOLD. 1JJ5 shells, and put to them their own liquor and water m equal parts, nearly to cover them; put them in a stewpan over a gentle fire for half an hour; take off any scum as it rises, then add to them a teacup of butter in which is worked a table- spoonful of wheat flour, and pepper to taste
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