1877 - Buckeye Cookery

Clam Stew

DDV CULINARY

Take half peck hard-shell clams, wash shells clean,
and put in a kettle with about one tea-cup water;
let steam until the shells open, when take out of shell,
strain juice, and return it with clams to the fire;
after they come to a boil,
add one pint milk,
a piece of butter size of an egg,
three crackers rolled fine,
pepper,
and salt if any is needed.

Mrs. A. W.