nut-free
Bisque of Clams
From Good Things to Eat as Suggested by Rufus, 1911
Serves 7
Presented as published in 1911. 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
- a knuckle of veal, weighing about a pound and one-half
- a quart of water
- one small onion
- a sprig of parsley
- a bay leaf
- twenty-five clams
- a pint of milk or cream
- a couple of tablespoonfuls of butter
- an equal amount of flour
Method
Simmer veal with water, onion, parsley, and bay leaf for 1.5 hours.
Strain and return to kettle.
Mix butter and flour, add to boiling soup, then add chopped clams and season.
Boil for 5 minutes, then add milk or cream and serve immediately.
Nutrition per serving
519Calories
42 gProtein
12 gCarbs
36 gFat
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 3. The excerpt below is the record exactly as published.
BISQUE OF CLAMS — Place a knuckle of veal, weigh- ing about a pound and one-half, into a soup kettle, with a quart of water, one small onion, a sprig of parsley, a bay leaf, and the liquor drained from the clams, and simmer gradually for an hour and a half, skimming from time to time; strain the soup and again place it in the kettle ; rub a couple of tablespoon- fuls of butter with an equal amount of flour together and add it to the soup when it is boiling, stirring until again boiling; chop up twenty-five clams very fine, then place them in the soup, season and boil for about five minutes, then add a pint of milk or cream
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