What's For Dinner?! Clam Frappe

The Boston Cooking-School Cook Book (1918)

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From the Boston Cooking-School Cook Book (1918)

Clam Frappe

Ingredients

20 Clams
1/2 cup cold water

Wash clams thoroughly, changing water several times; put in stew pan with cold water, cover closely, and steam until shells open. Strain the liquor, cool, and freeze to a mush.

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