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Clams

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 14 ingredients

  1. Pepper
  2. Onions
  3. Tomatoes
  4. Canned tomatoes
  5. Cut
  6. Water
  7. Clams
  8. Crackers
  9. two beaten eggs
  10. Salt pork
  11. Vinegar
  12. four ounces of butter
  13. Salt
  14. Potatoes
Contains GlutenEggsMilkMolluscsSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

  2. Tomato High in protein · Source of vitamin C

    High in protein · 1.2 g per 100 g, 21% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin C · 23 mg per 100 g, 29% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Tomatoes, green, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Wash clean with a scrubbing-brush and put them in a kettle ;
  2. set on a good fire, and leave till they are wide open ;
  3. then take from the kettle, cut each in two or three pieces, put them in a stewpan with all the water they have disgorged in the kettle, and about four ounces of butter for fifty clams ;
  4. boil slowly about an hour, take from the fire, and mix with the whole two beaten eggs, and serve warm.
  5. Clams are also eaten raw with vinegar, salt, and pepper.
  6. Chowder.
  7. — This popular dish is made in a hundred different ways, but the result is about the same.
  8. It is generally admitted that boatmen prepare it better than others, and the receipts we give below came from the most experienced chowder-men of the Harlem River.
  9. Potatoes and crackers are used in different proportions, the more used, the thicker the chowder will be.
  10. Put in a pot (technical name) some small slices of fat salt pork, enough to line the bottom of it ;
  11. on that, a layer of potatoes, cut in small pieces ;
  12. on the potatoes, a layer of chopped onions ;
  13. on the onions, a layer of tomatoes, in slices, or canned tomatoes ;
  14. on the latter a layer of clams, whole or chopped (they are generally chopped), then a layer of crackers.
  15. Then repeat the process, that is, another layer of potatoes on that of the clams ;
  16. on this, one of onions, etc., till the pot is nearly full.
  17. Every layer is seasoned with salt and pepper.
  18. Other spices are sometimes added according to taste ;
  19. such as thyme, cloves, bay-leaves, and tarragon.
  20. When the whole is in, cover with water, set on a slow fire, and when nearly done, stir gently, finish cooking, and serve.
  21. As we remarked above, the more potatoes that are used, the thicker it will be.
  22. When done, if found too thin, boil a little longer ;
  23. if found too thick, add a little water, give?
  24. one boil, and serve.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Kettle