Clam Soup

Ingredients

• one quart of clams
• one pint of water
• three sprigs parsley
• small piece onion
• a blade of mace
• one large tablespoonful of flour
• a pint of hot rich milk
• salt
• cayenne pepper

Method

1. 1

   Boil one quart of clams with their liquor, and one pint of water three minutes.

2. 2

   Strain, remove beards, return to fire the hard portions and the liquor.

3. 3

   Add three sprigs parsley, small piece onion and a blade of mace.

4. 4

   Cook slowly for half an hour.

5. 5

   Cook in saucepan piece of butter size of an egg, one large tablespoonful of flour.

6. 6

   Add to this when done a pint of hot rich milk, then the clam liquor strained, then the soft parts of the clams which you have reserved.

7. 7

   Season with salt and cayenne pepper; mix well; serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 1. The excerpt below is the record exactly as published.

CLAM SOUP. Boil one quart of clams with their Jiquor, and one pint of water three minutes. Strain, remove beards, return to fire the hard portions and the liquor. Add three sprigs parsley, small piece onion and a blade of mace. Cook slowly for half an hour. Cook in saucepan piece of butter size of an egg, one large tablespoonful of flour. Add to this when done a pint of hot rich milk, then the clam liquor strained, then the soft parts of the clams which SOUPS. 13 you have reserved. Season with salt and cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.