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Clam Frappé

A dish built around clams.

Ices, Ice Creams, And Other Frozen Desserts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 20 clams
  • 120 ml cold water

Steps

  1. Wash clams thoroughly, changing water several times; put in stewpan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.
Nutrition (estimated, per serving)
Calories344
Protein58.7 g
Fat3.8 g
Carbs14.3 g
Fiber0.0 g
Sodium2404 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States