Lea & Perrins' Clam Cocktail
A historical recipe from Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922).
A historical recipe
Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce, by Lea & Perrins Limited (1922). Project Gutenberg eBook #61678.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
- 4 cupfuls of water
- 2 cupfuls of the canned clam bouillon
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.
Method
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- 25 clams with own juice.
- 4 cupfuls of water.
- 3 large stalks of celery.
- Add the water and celery to the clams and juice and boil seven minutes.
- Strain through fine cloth and cool.
- Serve in cups, adding to each cup 1 teaspoonful of Lea & Perrins' Sauce.
- NOTE.--Canned or bottled clam bouillon may be used in this recipe in place of the clams.
- In this case, use only 2 cupfuls of water and 2 cupfuls of the canned clam bouillon.
Plating
Cookware for this recipe
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Saucepan
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Sieve