Clam Stew
Ingredients
Directions
Cook the clams
Lay the clams on a gridiron over hot coals, taking them out of the shells as soon as they open, saving the juice.
Finish and serve
Add a little hot water, pepper, a very little salt, and butter rolled in flour, sufficient for seasoning.
Cook for five minutes and pour over toast.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Clams (in the method)
- Provide the main flavor and body, and their saved juice gives the stew its liquid base.
- Butter (in the method)
- Adds richness and fat, carrying flavor through the stew.
- Flour (in the method)
- Rolled with the butter, it thickens the liquid as it cooks.
The step that matters
Taking the clams out as soon as they open. Clams toughen quickly when overcooked, so removing each one as it opens keeps the meat tender. Saving the juice keeps its briny flavor in the stew.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.