Cooking with Clams
Clams were abundant along the U.S. east coast in the 1800s, and many of the old cookbooks included recipes for cooking them. Clams were only eaten by people who lived near where they were harvested, though. Electricity wasn’t available yet, so they couldn’t be kept long without refrigeration. INFORMATION BELOW FROM 1800s COOKBOOKS BOILED CLAMSWash clean with a scrubbing-brush and put them in a kettle. Set on a good fire and leave till they are wide open. Then take them…