To Boil Hard-shelled Clams
From The universal cookery book, 1887
None
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 11. The excerpt below is the record exactly as published.
To Boil Hard-shelled Clams. “Wash the shells very clean, put them in a pot with as little water as will keep the pot from burn- ing, with their edges down, and boil constantly. When the shells open, they are done ; remove them, have ready nice butter toast, and pour the clams on 24 CLAM CHOWDER. the toast, with as much of the juice as the toast will absorb ; add pepper if desired
Cook this with the app: pantry check, scaling, and the assistant.