Clam Stew
Product Description
This recipe is taken directly from the book, "The Complete Cook Book" by Janie Day Rees. Published in New York by Street & Smith, circa 1900. There was not much left of this book when it came into my possession. I am considering placing these recipes here to be a 'rescue mission.'
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Clam Stew.
Steam clams in their shells for five minutes. When the shells begin to open take from the fire and open them, being careful to save the juices. Make by the same receipt as for oyster soup.
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Clam Stew.
Steam clams in their shells for five minutes. When the shells begin to open take from the fire and open them, being careful to save the juices. Make by the same receipt as for oyster soup.
