Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Bisque of Clams
From The table, 1889
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- twelve large clams
- one quart of white broth (No. 99)
- half a pint of raw rice
- a little pepper
- but no salt
- half a cupful of good cream
Method
Open clams, scald in their juice, pound and return to saucepan with broth, rice, and pepper.
Boil for 45 minutes, strain, add cream, heat without boiling, and serve with fried bread.
Nutrition per serving
505Calories
29 gProtein
60 gCarbs
16 gFat
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream
Cook this with the app: pantry check, scaling, and the assistant.