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Clam Cocktail


Use four cherrystone clams for each service.

Cocktail Sauce

  • 1 cup of canned tomatoes
  • 1 leek, chopped fine
  • 1 onion, chopped fine
  • pinch of thyme
  • pinch of cloves
  • 1/2 teaspoon of mustard
  • 1/2 cup of water
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of paprika
  • 1 tablespoon of Worcestershire sauce


Cook tomatoes, leek, onion, thyme, cloves, mustard, and water for fifteen minutes, cool and then rub through a sieve. Add salt, paprika, and Worcestershire sauce. Mix and then divide into four portions.


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Mrs. Wilson's Cook Book (1920).

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