CookEat Recipe
Clam Broth with Rice
Twelve-clam broth strained into six cups with separately boiled rice. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2524. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Fresh clams≥74°C, clean liquor/cloth straining and rapid-chill leftovers. Limites : Clam liquor, strained volume, cup capacity and rice absorption unknown.
Method
Steps
Step 1
Open/inspect TWELVE clams and collect all clean liquor. Boil clams/liquor with THREE PINTS cold water, celery, cayenne and butter five-minute historical guide to shellfish74°C, cloth-strain safe broth.
Step 2
In SEPARATE pint salted boiling water cook TWO OUNCES raw rice twenty-five minutes, drain; add to strained broth and boil ten minutes. Divide ACTUAL broth among six cups; source does not prove six equal full cups.
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