Place the salt Oysters or clams in a large dishpan and cover with plenty of cold water. Scrub clean with a stiff brush. Now place a colander in a deep scaucepan and add one quart of boiling water. Fill the colander with salt Oysters or clams and steam until they open their mouths. Place one dozen of the steamed salt Oysters or clams in a deep SOUP plate and serve with a small Saucer of melted butter. Serve a small cup of the salt Oyster or clam liquid, left in the Saucepan after steaming the bivalves, with them.
Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss