Ciram Soup

Ingredients

• thirty large ones
• Add water (three quarts)
• Four table-spoons of flour
• four of butter
• A pint of milk
• some pepper to your notion
• three fresh eggs, well-beaten

Method

1. 1

   First catch your clams.

2. 2

   Take thirty large ones, cleave their stony jaws, add three quarts of water, bring to a boil.

3. 3

   Add the clams, chopped up, and allow to boil for three minutes.

4. 4

   Stir in four tablespoons of flour, four of butter, a pint of milk, and pepper.

5. 5

   Remove from fire, add three well-beaten eggs, stir, and it's ready to be eaten.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 175. The excerpt below is the record exactly as published.

Ciram Soup.* First catch your clams—along the ebbing edges Of saline coves you'll find the precious wedges, With backs up, lurking in th:; sandy bottom ; Pull in your iron rake, and lo! you’ve got ’em!} Take thirty large ones, put a basin under, And cleave, with knife, their stony jaws asunder; © Add water (three quarts) to the native liquor, Bring to a boil, (and, by the way, the quicker It boils the better, if you’d do it cutely.) Now add the clams, chopped up and minced minutely. Allow a longer boil of just three minutes, And while it bubbles, quickly stir within its Tumultuous depths where still the mollusks mutter, - ' Four table-spoons of flour and four of butter, f A pint of milk, some pepper to your notion, And clams need salting, although born of ocean. Remove from fire ; (if much boiled they will suffer— You’ll find that India-rubber is n’t tougher.) After ’tis off, add three fresh eggs, well-beaten

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