1930 The Art of Drinking What and How by Dexter Mason

THE ART OF DRINKING

CLAM JUICE COCKTAIL

Stew two dozen chopped fresh clams with their juice in 3 cups of water for ten minutes. Strain through a cloth and add 0 teaspoon of salt, 1 teaspoon of lemon juice, 2 tablespoons of tomato catchup, a dash of Worcestershire sauce. Bottle and chill.

If canned clams are used proceed the same way. If clam bouillon is used add an equal part of water and the seasoning.

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