Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of clams
- one-half cupful of cold water
- one-half cupful of milk
- half cupful of cold water
Directions
One quart of clams, one-half cupful of cold water, one-half cupful of milk. It is best to use the long-neck clams, as the round ones have not the same delicate flavor. Wash them thoroughly in cold water; then put them in a stewpan and add the half cupful of cold water. Let them boil up quickly for five minutes ; then drain off the juice and strain it through a cheese- cloth. Put in a clean saucepan, and, after adding the milk, let it heat just to the boiling point. It should be served immedi- ately, as it \vill lose a part of its flavor by standing or by being reheated. It is well to serve it in a bouillon-cup with unsweet- ened wafers.