Bisk of Crab Flakes with Clams

Ingredients

• one half pound of fresh butter
• some chopped onions
• a teaspoonful of curry powder
• a quart of fresh crab flakes
• two quarts of milk
• a dozen small clams
• a wine glass of water
• some more butter

Method

1. 1

   In a deep saucepan, fry butter and onions for about ten minutes without browning.

2. 2

   Add curry powder and crab flakes, stir, then add milk and reduce by one third.

3. 3

   Boil clams in water, add clam broth to the soup, boil for ten minutes, and finish with more butter.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.

Bisk of Crab Flakes with Clams Bisque de Flocons de Crabe aux Clovisses Take a deep saucepan; put in it one half pound of fresh butter and some chopped onions; let them fry for about ten minutes — taking care that they do not get brown; add a teaspoonful of curry powder and a quart of fresh crab flakes. Stir; add two quarts of milk and let it reduce one third. Have a dozen small clams boiled in a wine glass of water; add clam broth to the soup; boil same for ten minutes, and finish by adding some more butter

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