CookEat Recipe
Boston Clam Stew
Forty-eight fresh clams heated in their own liquor and water, finished with hot milk/butter. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2253. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Inspected shellfish74°C, milk cold-chain and prompt soup service. Limites : Clam own-liquor volume, meat recovery, final soup yield and toast butter unknown.
Method
Steps
Step 1
Open/inspect forty-eight clams, collect clean OWN shell liquor without assuming volume. Combine clams/liquor with one quart separate cold water, cayenne and celery; bring to boil, skim and remove celery. Verify shellfish74°C.
Step 2
Add one pint separately hot milk and two ounces butter, heat safely without prolonged warm holding, serve measured stew with SIX lightly buttered toast slices separately.
Cooked it? Rate it.
Cooked 0 times