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228. Clams In Casserole

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

228. CLAMS in casserole. You must take the clams, and put them inside a casserole with cold water; and leave it there for a good while because in this way they will open, and the dirt will come out of them that they have inside the core; then stir them a lot and put them in a little pot. And let them go over a few coals; and then cast in three blancas of common spices or seasonings, and let them cook little by little; and see that you do not cast in salt; and let it cook; and cast in a little oil, and all the shredded herbs; and if you wish to eat the clams with almond milk, gently fry them a little with the aforesaid herbs; and then cook that milk; and cast it into the clams which should be gently fried with pepper.


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