To Boil Soft Shell Clams
From The housekeeper's companion, 1883
Serve with cold butter and rolls.
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
Nutrition per serving
700Calories
15 gProtein
151 gCarbs
5 gFat
Full nutrition (28 nutrients)
Calories700 kcal
Protein15 g
Carbohydrates151 g
Fiber10 g
Sugars0.9 g
Total Fat4.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat1.8 g
Sodium2148 mg
Potassium256 mg
Calcium606 mg
Iron64 mg
Magnesium57 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)16 mg
Folate256 mcg
Choline25 mg
Water768 g
As published
This recipe was extracted from The housekeeper's companion (1883), page 82. The excerpt below is the record exactly as published.
To Boil Soft Shell Clams. — ^Wash the shells clean, and put the clams, edges downwards, in a kettle; then pour about a quart of boiling water over them; cover the pot and set it over a brisk fife for three quarters of an hour. Pouring boil- ing water over them causes the shells to open quickly and let out the sand which may be in them. Take them up when done; take off the black skin which covers the hard part, trim them clean, and put them in a stewpan; put to them some of the liquor in which they were boiled; put to it a good bit of butter, and pepper and salt to taste
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