Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- five clams washed
- one quart
- one piece
- one season
- pepper
- salt
Directions
Twenty-five clams washed and drained, steam till the shells open easily; save every drop of juice that comes with opening and add enough water to make one quart. With a pair of scis- sors trim off the soft part of the clam and reserve to serve with
the broth. Chop the tough portion a little and simmer fifteen minutes in the broth. Strain and add pepper and salt if needed, and serve in very small bouillon cups. Send the reserved portion to the table with melted butter and lemon juice poured over them.
Choose one that feels heavy in proportion to its size; the claws should be darker than the body, if they are spotted with black some judges think it shows a richer flavor, especially see that the tail is stiff and elastic so that when bent out it springs back at once; otherwise they were dead before boiling. Lob- sters boiled when dead are watery and soft, and are so unwholesome that it is dangerous to eat them. Separate the tail from the body and twist off all the claws; shake out carefully the tom-ally (this is the liver of the lobster and is of a greenish color) also the coral if there is any. Draw the body from the shell, remove the stomach and throw it away with the head. Split the body and pick every scrap of meat from between the fine bones, cut the under side of the tail-shell, loosen the meat and take it out in one piece. Split the meat open to remove a little vein running its entire length. This is sometimes white, sometimes red or black, but must always be carefully taken out and thrown away. Shave off the outer edge of the claws, and then it is easy to remove the meat without tearing it. To serve plain boiled lobster, arrange the meat in the center of a cold • platter. Garnish the edges with heart leaves of lettuce, and the claws; send to the table with a cut lemon, and let each one season for himself with salt, pepper, mustard, vinegar and oil.