Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| 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
- 1 pint of broth
- two tablespoonfuls of hot water
- 12 large hard-shelled clams
- pepper
- salt
Directions
12 large hard-shelled clams for 1 pint of broth.
Boil the clams and juice for twenty minutes; strain and let it stand to settle; strain it again carefully into a saucepan, and let it boil up once; season with butter and pepper--no salt--and serve in cups with whipped cream on top.
To open the clams and obtain the juice, place the clams, after they have been carefully washed with a brush and clear water, in a saucepan; add two tablespoonfuls of hot water; cover and let them steam until the shells open; then strain off the liquor.