Bouillon De Lucines Oranges- -broth of Hard Clams
Ingredients
Directions
Put the clams in a pot with their own juice and a little water.
Bring to a boil, then remove from heat.
Skim off any scum and strain the broth.
Recipe from a historical cookbook (Internet Archive).
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.
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