(Mrs. Lincoln's Boston Cook Book, 1884)

Wash and scrub the shells.
Put them in a kettle without water, cover closely, and cook till the shells open.
Take them out with a skimmer, pour the clam water into a pitcher, and let it settle.
Straining is not sufficient, as the fine sand will go through the finest strainer; but the water will be clear if care be taken not to disturb the sediment.
Remove the clams from the shells, peel off the thin skin around the edge, and cut off the whole of the black end. Scissors are better than a knife for this purpose.
Rinse each clam in a little of the clam water, and if very large, cut the tough part into small pieces.
When the water is clear, pour it into a saucepan, add the clams, and heat again till just hot, but do not let them boil.

Serve with brown bread, or toasted crackers; and let each person season them to taste with melted butter, pepper, and vinegar.



Crab Recipes

Lobster Recipes

Oyster Recipes

Scallop Recipes

Shrimp Recipes

  Home   |   Fish Information   |   Seafood Soups   |   Fish Recipes   |   SHELLFISH RECIPES   |   Forcemeats etc   |   Seafood Sauces   |   Key West Recipes   |   Bibliography   |   Links  

Classic Seafood Recipes & Fish Recipes

Shellfish Recipes: Clams, Crab, Lobster, Oysters, Scallops & Shrimp


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.