Clam and Corn Soup

Ingredients

• 1 can corn
• 24 tablespoons flour
• 2 cups water
• 3 teaspoon salt
• 1 slice onion
• Few grains pepper
• 2 cups clam water
• Few grains cayenne
• 24 tablespoons butter
• 1 cup cream

Method

1. 1

   Chop canned corn, add water and onion, bring to boiling point and let simmer twenty minutes; then rub through a sieve and add clam water.

2. 2

   Melt butter, add flour and pour on, gradually, while stirring constantly, hot mixture.

3. 3

   Add seasoning and, just before serving, cream.

4. 4

   Garnish with popped corn.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 34. The excerpt below is the record exactly as published.

CLAM AND CORN SOUP. 1 can corn 24 tablespoons flour 2 cups water 3 teaspoon salt 1 slice onion Few grains pepper 2 cups clam water Few grains cayenne 24 tablespoons butter 1 cup cream

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