Struggling Through Fannie Farmer's 1896 Clam Chowder Recipe

[@KiraRagged]

I love how his solution to having difficulty opening the clams was "sneak up on them" 😂

[@raeperonneau4941]

😂

[@katrichardsonwriter]

"... and then I POUNCE!" Best thing I've seen today.

[@myriamvancalenbergh295]

Inderdaad , heerlijke televisie😂....

[@DJxLovey]

Yes! 🤣🤣🤣🤣🤣

[@x.y.7385]

Maybe playing some music so they relax and open up 😂

[@LivinInSim]

Clam: He gone? Other clam: Maybe... Clam: Do you think we can relax a little? Other clam: I wouldn't... Clam: Lemme just check----oh dear god he's back!!!

[@amya8316]

Omg now I’m feeling bad for the clams 😂😂😂

[@katedhotman9282]

this is hilarious

[@aimeeneely4971]

He is so funny!😂

[@miladydea]

🤣

[@nancyjones9238]

That's funny. Now all that needs to be done, is drawn.

[@mcpa2991]

You know Julia has won when you're finding ways to sneak butter in, just in case. Rent free. Rent free.

[@DavidGonzalez-zl3dz]

She can live up there. Hope she's comfy

[@Missi-Forensic-Astrology]

😂

[@SrZyrkon]

I personally appreciate the "clambush" method of opening them.

[@Hanacopter]

Oh lord I laughed so hard, you made my day hahaha this comments section was all the energy I needed

[@sheilajensen4263]

Clambush!!! 😂

[@chrismanuel9768]

Babe wake up, new Pokémon just dropped

[@topofmurrayhill]

Hehe, this is mildly nuts. I've been cooking for many years and this is the first time I've encountered the idea of shucking live clams to make chowder. Just shake them over the heat in a covered pan with a little bit of water. They open up by themselves and you capture all the juice. Also avoids unwanted ingredients like human blood. 😊

[@mademedothis424]

This is a health hazard, honestly. What I've heard all my life, and I'm from seafood country, is that you do what you describe and you discard any clam that doesn't open, because it's dead and may be spoiled, full of sand or both. Plus he's breaking all the shells, which seems like a great way to get shell fragments in your food. This entire thing was mildly horrifying to me.

[@happymv5350]

Agreed!

[@topofmurrayhill]

@@mademedothis424 I'm honestly not too worried about about the bad clam issue. If you open them and they look good and smell fresh, you're not gonna die. But clam chowder is normally pretty easy and gratifying, and I'd probably never make it if I had to go through that. Slashing myself open is the health hazard that would concern me more. 🙂

[@DavidChong]

@@mademedothis424it's a myth that ones that don't open when cooked are bad. you want to discard ones that are already open before cooking.

[@DavidChong]

including this link as a separate comment bc youtube has a tendency to sometimes delete comments with links: www.abc.net.au/science/articles/2008/10/29/2404364.htm

[@hahu9088]

Clam chowder video: Spending half of the time shucking clams, giving up and ordering tacos for the night. There's never been a more realistic cooking video

[@talliaconner-flores5763]

Truly, Anti-Chef is the perfect opposite of Alton Brown's Good Eats. Not even three minutes in and I'm fearing for Jaime's life. Never has soup-making been so unhinged, and I watched my brother shatter a kitchen knife cutting pork that he didn't realize had bones in it! Keep up the good work, bud!

[@CraftQueenJr]

I mean, they are unhinged in opposite directions. Though I suppose GE is the most “were actually being reasonable” show he’s done.

[@-Bente-]

obsessed with the absolute insane clam opening method of just waiting till they relax and then jamming a knife in there

[@Jag...]

Absolute insane 😂 but so frickin funny.

[@LunarLocust]

Clams: Around Jamie, never relax

[@ilovestrongheroines1999]

There's something so beautiful about how (for as competent in a home kitchen as Jamie has become) he can still manage to find something wildly out of pocket in lieu of an easier method when faced with a new challenge. Can't wait for clam endurance hunting to become a competitive sport.

[@amberleewilkinson4204]

Not me casually yelling STEAM THEM at my screen. XD

[@antichef]

I guess that would have made sense.... I didn't consider that.. obviously😬

[@KeiPalace]

you are braver than me opening those clams! @@antichef

[@Knightowl1980]

Same!!

[@ionasavage9828]

Watching Jamie crouch down like a little predator, waiting for the clams to open oh so slightly so he can pounce on them… has me cracking up 😂😂😂. Great show Jamie 😂

[@valiantabello]

Ive never seen a human HUNT clams. This is amazing lolllllll

[@hunterkat]

I laughed so hard at that

[@markhamstra1083]

You ought to try harvesting geoducks. I’ve never before seen someone lose a battle of wits with some clams that are already in the kitchen, though.

[@MichelleTaylor-ku9nc]

I am crying with laughter

[@Jazzbeau1]

I worked in the food industry from high school to retirement, this is the first time seeing clams being ambushed! Great channel, kind of a self taught culinary education,

[@YM-rk2nd]

I come home from work at Chicago's finest restaurants, yelled at, a little crispy in the fingers, and nothing will relax me more than watching this KZbin boy "sneak up" on his dying grocery clams 🧘‍♂️

[@Draukagrissah]

Watching do something wrong that we think of as really basic like "don't shuck clams unless they're ludicrously fresh cherrystones" is fun because we learn, in lovely high definition, WHY it's a bad idea to to shuck something smaller than the oyster knife 😂

[@antonia8382]

Max Miller of Tasting History also recently did an episode on a chowder recipe from Fannie Farmer! It’s the lighthouse keeper video. He said the common crackers at the time were quite large, dense, and dry-that’s why the recipe says to presoak them in milk. Modern crackers like oyster crackers are so light and airy that presoaking isn’t as necessary.

[@aliciaholborn6748]

I saw that Max Miller video too. I knew I had heard about the Common Cracker before, thanks for the reminder.

[@werelemur1138]

Clack clack!

[@madelers]

I came here to clack clack as well.

[@HeidiLilley]

I guess I am kinda old (62) but common crackers were a staple in my house until my mom passed away about 10 years ago and I have only found two sources for them. My family would warm them up in the oven and then pour a bit of melted butter on top. A very favorite snack and a powerful memory.

[@mythicalowldog7830]

Came looking for another Max Miller fan! I suppose though it doesn't make much difference if you soak the modern crackers or not, since they are going to soak up the chowder anyways, so they were going to be soggy nonetheless (although perhaps they might have a slight fresh milk taste, but I don't think someone could pick it out in there). Clack Clack! : P

[@Twillhead]

“Got it!” “Got it!” 😂 Also, the entire phrase, rarely heard, is “happy as a clam at high tide.” Makes sense - at high tide they cannot be harvested.

[@JimH13164]

To “try out” means to render the fat to get it crispy , to separate the liquified fat from it. Loved this recipe ❤

[@alanholck7995]

I was wondering if it was a misprint of ‘fry’ out?

[@AnotherJRB]

@@alanholck7995 Unlikely. The phrasing "try out" is common in older cookbooks. It's just an old term that has fallen out of use.

[@phonedave]

Whaling ships (when that was still a thing) had "try works" on deck where they would render the blubber out. It's an old term.

[@MiLikesVids]

@@phonedave Chap 96 of Moby Dick, you can learn more than you want to know about try-works.

[@msbeatrice_8124]

I have never been so stressed in my life. It's such an easy step to prep the clams, and Jamie managed to turn it into an endless nightmare hellscape, ROFL!!!!! I can't stop laughing. Bless your heart...next time just pre-cook the clams a little and they'll open right up!!! 😅

[@jennifertaylor4194]

Just tiny bit if steam usually does the trick!

[@richarddube3290]

You waiting for those clams to open struck me funny. The part of the recipe where she said to reheat the clam water probably meant she assumed you knew to steam them first. You steam them in two cups of water for 4 minutes until they open. Any that do not open are dead and you discard them. I'm from the Massachusetts seacoast and I make mine differently. I don't use flour, I cook the potatoes in the clam broth from steaming, the starch from the potatoes will thicken up the chowder. I also use heavy cream.

[@prcervi]

curse of cookbooks "this is so obvious we don't even need to write that step down", affects both old and new

[@elizabethmabry8061]

Yeah. I was waiting for the cream and was surprised by the milk.

[@fishfootface]

That sounds yummy 😋

[@gkennedy2998]

yeah, I was surprised that Fanny didn't mention steaming the clams open. I also use cream instead of milk, but if Fanny says flour and milk, then who am I?

[@elisabethbenders-hyde5286]

Same here. I prefer clam chowder that doesn't use flour. Many of today's clam chowders look and taste like floury gloop rather than clams.

[@nikkihayes9236]

Our good ol' Jamie, waiting-out those Clams has me giggling hysterically!!🤭😂❤️

[@diabolicaloverlord23]

1896 clams! How do you fit them in the pot?

[@laveur]

I want to say THANK YOU for mentioning Rhode Island Clam Chowder. It is often overlooked.

[@gigi3242]

I've never seen anyone stalk clams before, interesting technique; glad you discovered Jacque's guidance. You always make me laugh, thanks. Be well

[@wolvie1618]

Ive never thought it was possible for a man to ambush a clam, let alone seen it, yet Jamie is out here proving me wrong 😂

[@schmetterliebling]

Pepin being low key the hero of the ep

[@callmechia]

He’s always the hero ❤

[@darrelsam419]

Seeing Jamie go full hunter mode and stalking the clams to make them open was hilarious. I'm glad the clam chowder turned out good. I don't think I've ever had clam chowder in my life. Chowder isn't a common dish here. I'd love to try making it some day.

[@kikihammond5326]

I think most people get clams to open by lightly steaming them in a little water. This also saves the liquor. That may have been why Fannie said reheat the liquor because this would have heated the liquor, opened the clams and allowed for easy shucking. Also don't think you can't injure yourself with an oyster knife. Had a friend who worked in an oyster bar who managed to ram an oyster knife into her hand. It's actually worse because the knife is dull, as you use more pressure to try to open the mussel, like using a dull knife you hurt yourself worse. She ended up with stitches. Most pro shuckers will sharpen their blade.

[@wandabissell]

According to Bard: In the Fannie Farmer cookbook, the term "try out" refers to the process of rendering fat from meat or poultry. This is done by heating the meat or poultry until the fat melts and separates from the meat fibers. The rendered fat can then be used for cooking, baking, or other purposes.

[@nancygrossman1029]

Oh Jamie, you don't shuck them you steam them. You are fearless, which i love, open to all experiences. Love watching you, and your process. Reminds me of my journey, and the fun in finding the easiest way of cooking, Keep it up, you know so much now.

[@IncHulk]

Regarding “cut the pork in small pieces and try out”, I looked it up and found a definition for “try out” in a vintage cookery glossary: “melting fat to skim out the impurities so it is clean to cook with.” There was very different terminology back then.

[@Jag...]

Chucking the clams instead of steaming them is almost as funny as throwing the vanilla seeds 😂

[@cyrunningknows]

"It's not really sharp so I'm not worried about cutting myself." Oyster knives will straight up murder your hand.

[@jubowub3685]

I love Jacques Pepin. Watching how quickly he can carve a chicken is mesmerizing. A definite master with a knife. I’d like to see you do some of his recipes.

[@flarican64]

I 2nd that! He is another one of my faves.

[@maryannpayne6271]

I love that you are doing Fannie, she is the New England Matriarch of gormandee. Considering the refrigeration situation when these recipes were developed, they really are kinda awesome

[@mommam.6101]

I live on the west coast of Washington state and have dug clams for over 75 years. Had to quit last year, too old. I open by dipping in boiling water for just a few seconds and then plunging them in cold water. They open immediately. I would imagine it would be similar for the other kinds of clams.

[@jldisme]

Jamie doing sneak attacks on the clams? PRICELESS!

[@TreantmonksTemple]

OK, I'm never going to try to shuck a clam. I probably wasn't anyways, but now for sure.

[@BeskarSnake]

That's exactly what I said!

[@patmanchester8045]

I love that edition of that cook book. She tells you have to gut and pluck a chicken on your fire escape.

[@elizabethhowe2110]

OMG. The neighbors are gonna freak. They'll be cats coming from miles away. I've got to find that edition.

[@nrsvlda70]

This just cracked me up… honestly.. just steam for a couple of seconds - they open right up! 😂 Jamie v clams.. what an exciting episode!!!

[@dannycereal]

Easiest way to open clams is to put them on a pan in a 350f oven for 5 min. They will open on their own.

[@dannycereal]

@@mosstrades yeah, that pretty fun!😂

[@nonnamacdeah1950]

Wellllll, kudos to Jamie for taking a run at this Fannie Farmer recipe which clearly, was no easy feat. In Jamie's defense New England clam chowder recipes have come a long way since Fannie Farmer. As someone who has been cooking for decades, I always enjoy his innocent, eager and enthusiastic approach to recipes. Way to go Jamie 👍! All the best to you and yours always from the beautiful east coast of Canada...and as they say here, your videos make me.... "as happy as a clam at high tide"! 🇨🇦👍🇨🇦

[@pjef1956]

I found this quote from that cookbook: "To Try out Fat. Cut in small pieces and melt in top of a double boiler; in this way it will require less watching than if placed in kettle on the back of range. Leaf lard is tried out in the same way; in cutting the leaf, remove membrane. After straining lard, that which remains may be salted, pressed, and eaten as a relish, and is called scraps."

[@draskuul]

As usual I absolutely love you including the entire learning process for new things like this. It's probably more useful to most people than just watching the same videos you're learning from!

[@ZZ-qy5mv]

Stunned already when he started shucking the clams... and then when he started hunting them...!!! OMG 😭

[@misty1tl]

I made this years ago and decided to forgo the salt pork in favor of some bacon I had on hand, it worked well. I like how you work through your frustrations, it’s always good to see another person that has similar feelings.

[@ulexite-tv]

Dang -- this is the second Fannie Farmer recipe you have made that my step-father (a professional chef) made exactly according to this book. The New England clam chowder was so, so good -- and yes, everything was just as Fannie described it, although we used California clams.

[@jacquelinewillems981]

Jamie vs. Clams. I've never laughed so hard watching one of your shows! 😂

[@NoFri11s]

YES!!!

[@flannelkidd]

Anytime I get stuck in a difficult point during a project I think of you. Your sheer determination always motivates me to not give up! Sorry the clams were so much trouble. They always make it look so easy on TV 😭!! Bless Chef Pepin for his wisdom.

[@sortathesame8701]

Thank you, I really needed a good laugh this morning and you did not disappoint! I’m so proud of you for not giving up, you showed those clams who is boss!😊

[@airika]

Jacques Pépin book for next Jaime and Chef? :)

[@KeiPalace]

aww Jacques Pepin, such a great voice to listen to, very soothing. Man I appreciate all the work you put into this meal!

[@Allikattoo]

My grandma loved Jacque Pepin, any Saturday that I was at her house I knew we would be watching his cooking show and to justify you washing your mushrooms, Jacque Pepin always washes his mushrooms. If both Julia and Jacque tell you to wash your mushrooms, you should wash your mushrooms.

[@StormWarningMom]

That was a clammy episode 😁 Watching this I had zero clue that opening clams was as simple as steaming them, but thanks to the comment section, now I know. Great episode as always. Cheers!

[@sharongrace1582]

Jamie I hate anything from the sea. But however my husband is addicted to seafood. So I thought it would be a romantic gesture to make this dish for him. I’m going to get him a gift card. But well done Jamie. You always cheer my day.

[@kamitoki]

You need seafood for hypothyroid.

[@BigHenFor]

Just steam the clams in a little water/white wine for 5 minutes. They'll open right up. Discard any that don't open.

[@caittails]

I’ve never cooked with shellfish of any kind (except crab), and my instinct would have also been to grab a knife. The difference is that Jamie patiently lulled them into a false sense of security, while I’d have gotten bored and just started bashing them with a hammer or something. 😅

[@blueldrrich84]

Love your videos man! I actually bought the 2 Julia child's books for my kitchen because of your videos. ❤

[@antichef]

Love this! ❤️

[@KeiPalace]

me too~!

[@laurenk1766]

Me too! Birthday gift to myself!

[@crunchytaco58]

In Washington State they make theirs with a clear broth,kinda like oyster stew...its mahhhvelous,basically just a water potato soup with i donnt know what ingredients ( i wasnt cooking,just eating😊) and then fresh clams and the liquor....this was made by my friends granndma who was 78 yrs old.....that was in 89.

[@Tocomaco]

What else should be advised, is that if any bought live bags of clams/oysters of any kind, and notice some that are slightly open already, they are mostly considered 'dead', and should be tossed away...and the same is also true, if when cooked/steamed (fresh, or frozen closed), if they don't open, they are considered 'dead'. Most of the time it's not a big deal because there aren't too many in a single bag, and quality control catches the bad eggs!

[@lucycat241]

I’ve always been intimidated my clams. It looks yummy after all that hard work. Yay!

[@claraelizabeth]

I’m loving the Fannie cookbook videos! Please keep them coming!

[@donnafiji2242]

I love it. He’s sneaking up on them. 😂

[@brissygirl4997]

Jamie when I had dreams of being a chef I was taught to bring potatoes to the boil in cold water. I don't know why, just passing along what my chef taught me.

[@Knightowl1980]

Ahh my New England heart is yelling at the screen. Steam them !! Just until they open -also “try out “ should be “fry out” I think. Either the f and t look similar or was made in printing printing they are next to each other

[@PresidentBarackbar]

Apparently "try out" is an old term for rendering fat

[@soonstrgzr]

Excellent video! One thing I do like about the Fannie Farmer cook book is the basic recipes and doesn't involve a story with each recipe! One I cook often in the cooler days is the Mexican chicken. Hope to see more Fannie recipes!

[@xeniaboroda1368]

Hi Jamie, for opening shellfish I recommend a pair of cut-resistant gloves. They're game-changer !

[@tworedtornados]

"Sometimes I just frustrate myself." Me too, Jamie, me too. Such a mood

[@rufferstuff9148]

Doing things from scratch is always better when you have the time. Excellent dish. Thanks.

[@generalputnam2990]

"Try out" means to render. And a tip: add the clams last: overcooked, they get tough. - from an old coastal Yankee raised on these recipes from the sea & 19th Century tech & parlance P.S. The expression is "Happy as a clam at high tide" - when they can't be dug up 😉.

[@beachspirit2455]

Phew, that was a real eye opener. I've lived on the Oregon coast for 15 years and we go dig up a variety of clams . Mostly razor clams where the shell is so fragile that shucking is out of the question. so I learned from the locals...rinse off clams and put them in a bucket of water (can be sea water but I think filtered is fine) that fits into your fridge and pour about 1/4 cup or more on top of the clams. Leave them overnight in the fridge at the least, longer is fine. The cornmeal gets filtered inside of the clams replacing the sand and keep your chowder from being "crunchy". Then to open them up, I do the same as comment below...I put them in a steamer basket over boiling water - they open up quickly? If I have the BBQ going I just place them on the grill - same 1 min at the most. So glad you had such a yummy outcome on this one. This method worked on butter clams, cockles and mussels as well.

[@chriscalon8913]

I'm so looking forward to your year in review. Will be interesting to see how everything lines up. Seems you've done way more top notch dishes this year.

[@nathanwagner9895]

you can also slice open the clam in half from the back part of the shell

[@nikkieyeque]

Quite satisfying to see the little clams putting up such a good fight. They lost. But they tried!

[@freshair611]

Oh Jamie... You had me PANICKING very early on in this one 😂 Bless 😂 As always, you persevered. Well done. Always a learning process, and now you know you can steam 'em next time (and you know how to open them! 👏).

[@aliceschmid9697]

My mom was a trained master chef. Her recommendation was Antoinette Pope's cookbook, which they used in her cooking school in the Alsace french Alps. Seriously.

[@andrewnicon]

I love how frantic and doubtful you are through the entire process every time but you end up pulling it off.

[@sharis9095]

I live in an area where seafood is prevalent and I've never seen someone shuck a clam. But you do you... I'd take the easy route and steam them first. Watching this I feel like sending you a knife resistant glove.

[@danielsantiagourtado3430]

LOVE chowder and premiers man! Thanks for this and gonna be there!🎉🎉🎉🎉❤❤❤❤

[@christina2091]

This is my fav cooking channel. The editing and sound are perfect.

[@sillyputtytravel]

Oooo -- painful to watch your attempt at shucking--pretty successful, actually. Steam, my man. Thanks for sharing this recipe. I think the New England clam chowder is the most delicious--rich, creamy, rewarding. My mom had a Fanny Farmer cookbook and it's a "must-have" for adventurous home cooks. I can't wait to make this! Thank you again.

[@Mama-eu1ss]

Williamsburg, VA. Summer of 1986. The Black Forrest Cafe. First and best claim chowder I've ever had. Add a buttery croissant for dipping. Never had better.

[@christinacolston1083]

Did I watch the whole video? Yes. Did I enjoy it? Yes. Did I comprehend anything after the clams were shucked? Absolutely not. Spent the whole time ROFL, reading comments, and imagining a hunter in his kitchen still hunting the prey while the prey are trying to “hide” on the counter. 😂😂😂 I suspect a midwesterner would have similar notions trying to cook clam chowder. 😂😂😂anyways, loved the video. Not worried about needing the recipe as I’m landlocked. 😊

[@davidp2888]

I’ll gladly wake up early on a Sunday to watch this.

[@elnamayberry]

I think "try out" for the pork might have been a typo for "fry out"? Love watching how Jamie does what he knows how to do and how he figures out what he doesn't.

[@dianacfleming]

Such a good video! Thanks for sharing. One of your best!

[@PhotoKaz]

This was fun. As a kid in Boston we only dug up soft shell clams and took them home and battered and fried them. Glad I never ran into those.

[@deidrecalabro5725]

Yes salt pork is very salty also a little funky. The left over salt pork chop into inch pieces, brown, braise in tomato sauce for about an hour. its delicious. Make sure to skim the fat.

[@effythewild]

"We're busy, and I can wait." Eye flash at the camera. "Oh, I can wait." I AM HOWLING.

[@lynnshaw5068]

Tur the clam over. So the larger side is down. Place the knife into the hinge Pop. Gently pry shell open. Don’t lose the juice.

[@retiredarchitect3462]

"happy as a clam at high tide" - because they are safe from us digging them up then. You should visit the Oyster Bar at GCT & compare your chowder to theirs!

[@JulieFiedler]

love the clam war !!

[@Ray_Vun]

we eat a lot of shellfish in portugal, and for the closed shell shellfish, like clams, people just give them a bit of a boil real quick, it'll open them right up

[@Trish.Norman]

We rinse or sometimes soak salt pork in cold water to draw off the salt. ;-)

[@Shenorai]

You mentioned a Manhattan style clam chowder. When I was down in Key West half a lifetime ago, Dad took us out to a tour on a schooner. Neat little sailboat. Got to see a waterspout, but we weren't lucky enough to see the famous 'green flash' at sunset. We were, however, lucky enough to get a nice dinner of a conch soup. Though not as tender as a scallop, the conch we had was very nicely complemented by the vegetable stock and tender vegetables. Closest I can think of to that soup is the Manhattan style chowder.

[@XellossBoi]

Jacques Pépin is the master! It's really fun watching you learn.

[@hannakinn]

I like the taste of clams very much but I'm horribly allergic to them. I've tried them fried and in 2 types of chowder but it's a no go every time. I tried so many times hoping maybe it was not an allergy but that I'd eaten a bad clam but nope definitely allergic. They're the only type of seafood that I've been allergic to thus far. I watched you cook with them though because your videos are always so great that even if I know I could never cook what you're cooking it's worth watching you cook. I really enjoy how you never give up, good life lessons from your kitchen. You exhibit perseverance, tenacity, adaptable and an appropriate level of pride for your accomplishments. Good job Jamie! Oh maybe the word TRY was a printing error in the cookbook and was supposed to be FRY. In older handwritten printing and cursive a T and an F could look very much alike.

[@MrEd8846]

the last times ive made clam chowder or the family's "holiday soup" (its basically fish, shrimp, clams, and other things. its actually pretty good as long as you use fresh ingredients) i just made sure the clams spit and just threw them in shell n all. sure you have to take the shell out when its done but its just less frustration

[@cybersecretary]

beautiful little ones there! Most eat them raw or make linguini and clams with them. bet it makes tender chowder! Most use the biger clams, quahog, for chowder. now i am hungry for chowdah....gotta make some soon.

[@gagamba9198]

I was really inspired by today's video. I ordered tacos too. Hello again, siren.

[@WUStLBear82]

In the mid-1990s some colleagues and I used to travel to Honolulu on business with the Navy and we would always eat at least one meal at the late Lewer Street Fish House, which was conveniently in the basement if the hotel where we usually stayed. They served their clam chowder with a several-ounce bottle of sherry on the side, to ge dumped in just before you ate the soup. Now I always add some sherry to my clam chowder, because alcohol makes everything taste better.

[@chrismc8000]

Am hysterical! With all that is going on in the world, thank you for the chuckles. (Have always used larger clams, and then just cut the clams up a little.) From a very old lady

[@marniekilbourne608]

I was a bit horrified. I almost expected to her little clam screams lol. I guess I thought you cooked them a bit first. Your commitment was impressive as always haha.

[@ashrowan2143]

...I'm pretty sure you are meant to steam them first and the author just assumes the person making the recipe knew that as a lot of older recipe books would do