Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • 20 clams.
  • ½ cup cold water.

Method

Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.