Clam Water

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Preparation info

    • Difficulty

      Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

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Method

Wash and scrub one and one-half dozen clams. Cook in covered kettle with three tablespoons water until shells open. Remove clams, strain liquor through double cheese cloth. Serve hot or as a frappé.