Bisque of Clams

Ingredients

• a quart of clams
• a quart of chicken stock
• an onion
• three table-spoonfuls of butter
• two table-spoonfuls of flour
• a bay leaf
• a sprig of parsley
• a sprig of thyme
• a blade of mace
• a table-spoonful of salt
• a quarter of a teaspoonful of white pepper
• a pint of cream
• the yolks of four eggs
• a pint of cold cream

Method

1. 1

   Chop clams and simmer with chicken stock for an hour.

2. 2

   Cook onion in butter for a quarter of an hour, then add to soup pot.

3. 3

   Stir flour into remaining butter, add to soup.

4. 4

   Add herbs, salt, and pepper, simmer for ten minutes, strain through a sieve.

5. 5

   Return to heat, add cream, and heat to boiling.

6. 6

   Beat yolks, add cold cream, stir into soup, cook for two minutes, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 82. The excerpt below is the record exactly as published.

Bisque of Clams. Chop a quart of clams rather fine, and putting them into the soup-pot with a quart of chicken stock, simmer for an hour. Cut an onion fine, and put it into a small frying-pan with three table-spoonfuls of butter. Cook slowly for a quarter of an hour, being careful not to brown ; then draw the onion to the side of the pan, and after pressing out all the butter, put the onion into the soup-pot with the clams. Put two table-spoonfuls of flour into the butter remaining in the small frying-pan, and stir until smooth and frothy ; then stir this mixture into the soup. Add a bay leaf, a sprig of parsley, a sprig of thyme, a blade of mace, a table-spoonful of salt, and a quarter of a teaspoonful of white pepper. Simmer for ten minutes ; then remove the herbs and spice, and rub the soup through a puree sieve. Return to the soup- pot, and heat to the boiling-point. Add a pint of cream ; and when the bisque has been once again heated to the boiling-point, put it back until serving-time. Beat the yolks of four eggs thoroughly, and add a pint of cold cream

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