Bisque of Clams

Ingredients

• 1 quart of clams
• 1/2 pint of white stock
• 1 slice of onion
• 2 blades of celery
• a tiny bit of mace
• a bay leaf
• a sprig of parsley
• 1 pint of stock
• a scant pint of stale bread crumbs
• 3 tablespoonfuls of butter
• 2 of flour
• 2 teaspoonfuls of salt
• one-third teaspoonful of white pepper
• one pint of milk
• one pint of cream

Method

1. 1

   Chop clams and cook with stock, onion, celery, mace, bay leaf, and parsley for half an hour.

2. 2

   In another pan, cook stock with bread crumbs slowly for 20 minutes.

3. 3

   Strain clam liquor into the bread mixture, then add butter and flour mixture, salt, pepper, milk, and cream.

4. 4

   Boil and serve.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 3. The excerpt below is the record exactly as published.

BISQUE OF CLAMS. Wash and chop i quart of clams. Put into a stewpan with ^ pint of white stock (or water), i slice of onion, 2 blades of celery, a tiny bit of mace, a bay leaf and a sprig of parsley. Cover; cook gently half an hour. In another saucepan have a pint of stock and a scant pint of stale "Use Imperial French Poultry Seasoning." SOUPS. 11 bread crumbs. Let this cook very slowly 20 minutes. When the clams have cooked Y^ an hour strain the liquor, from them into the pan with the bread crumbs. Stir and rub through a sieve. Return to the fire, add 3 tablespoon- fuls of butter and 2 of flour rubbed together, 2 teaspoonfuls of salt, one-third teaspoonful of white pepper, one pint of milk and one of cream (or 2 pints of rich milk) heated to a boiling point. Let it boil up once, strain again and serve. With it pass the PROFITEROLES. Into a saucepan put 2 tables poonfuls of butter and ^ a cup of boiling water. Put on the fire, and when it boils add three-fourths cup of flour, and beat well 2 minutes. Remove from the fire, and when cool break into it 2 eggs; beat for 10 minutes, add one-half teaspoonful of salt, make into balls size of a pea, put them into a slightly buttered pan; bake in a moderate oven 10 minutes. ANDALUSIAN SOUP. Three quarts of soup stock, 2 cupfuls of dry stewed tomatoes (if canned tomatoes are used they must be drained before stewing), i cupful of minced soup vegetables, mostly onions; i small cupful of butter and same of flour. Fry the minced vegetables in the butter, until the latter has WALEUTINrr YflLENTINE & GOMPflNY, YMr 11 ISHLO Coach and Car Yaroisbes and Colors. 12 SOUPS. become a light brown, mix in the flour and set the pan inside the oven for the mixture to brown thoroughly without burning. Then scrape the contents of the pan into the soup stock, throw in 8 cloves, half a bay leaf, a teaspoonful of black pepper; simmer half an hour and strain; add the tomatoes rubbed through a colander and set the soup pot on the back of the stove to slowly boil a half hour longer; skim occasionally. Season with salt. The soup should be of the consistency of thin brown sauce and is delicious enough to pay for the trouble of making. PIQUANT PEA SOUP. One pint of green dried peas — or fresh ones. If dried scald in a solution of saleratus water, blanch them thoroughly and cook gently in 2 quarts of water until tender and soft. Pass them through a sieve. Chop 2 onions and fry in 2 tablespoonfuls of butter,

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