Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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 tablespoonful of onion chopped fine
- twelve clams chopped fine
- one small can of minced clams
- 62 rocky mountain cook book
- one tablespoon- ful of melted butter
- two tablespoon- fuls of water added
- pepper
- salt
Directions
Twelve clams chopped fine or one small can of minced clams. Loaf of bread. Remove the bread
62 ROCKY MOUNTAIN COOK BOOK.
from the crust and soak in milk until soft. Add one tablespoonful of onion chopped fine. One tablespoon- ful of melted butter. Pepper and salt to taste.
Mix all together. Add clam juice if not moist enough. Bake in shells with buttered crumbs on top.
Wash quickly, dry between cloths, dip in cracker crumbs that have been seasoned with salt and pepper, then in slightly beaten egg that has two tablespoon- fuls of water added to it, and in the crumbs again. Place them in a frying basket, immerse it in smoking hot fat for one minute. Drain on brown paper. Serve with tartare sauce.
Crabs are at their best during the months of May, June, July and August. Crabs, like lobsters, shed their shell once a year. When the shell is form- ing they are soft shell crabs.