Bisque of Clams
From French dishes for American tables, 1886
Bisque of oysters is prepared in the same manner.
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 14. The excerpt below is the record exactly as published.
Bisque of Clams. Boil fifty clams in their juice for about five minutes, drain them, chop them fine, then pound them. Put in a saucepan on the fire four ounces of butter, with two ounces of flour, add your clams with their juice, two pinches of salt, one of pepper, one of cayenne, and two and a half pints of milk
Cook this with the app: pantry check, scaling, and the assistant.