Clam and Tomato Bisque

Ingredients

• 1 quart clams
• 2 cups cream
• 11% cups cold water
• 1 cup stewed and strained tomatoes
• Y% cup butter
• Y% teaspoon soda
• ¥% cup flour
• ¥% onion
• Cayenne

Method

1. 1

   Pour water over clams, then drain.

2. 2

   To water add hard part of clams, finely chopped.

3. 3

   Heat slowly to boiling point, cook 20 minutes, then strain.

4. 4

   Cook butter with onion 5 minutes; remove onion, add flour, and gradually clam water.

5. 5

   Add cream, soft part of clams, and as soon as boiling point is reached, tomatoes to which soda has been added.

6. 6

   Season with salt and cayenne and serve at once.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 66. The excerpt below is the record exactly as published.

¥% cup butter 2 stalks celery ¥ cup flour 1 blade mace Salt and pepper Pick over oysters, removing bits of shell. Reserve liquor, add oysters slightly chopped, heat slowly to boiling point, and simmer 20 minutes. Strain, reheat liquor, and thicken with butter and flour cooked together. Scald milk with onion, celery, mace, pars- ley, and bay leaf; remove seasonings and add to oyster liquor. Season with salt and pepper. Serves 6 to 8. SOUPS WITH STOCK 161 French Oyster Soup. Just before serving, pour over two egg yolks, slightly beaten. Garnish with Fish Quenelles (p. 138). OYSTER SOUP, AMSTERDAM STYLE 1 quart oysters V teaspoon salt Water Paprika 3 tablespoons butter Celery salt 31% tablespoons flour 1 cup cream Pick over oysters, removing bits of shell. Chop. Add 2 cups water and simmer 20 minutes. Strain through cheesecloth and add enough water to liquor to make 1 quart. Brown butter, add flour, and pour on oyster liquor gradually, while stirring constantly. Simmer 4% hour. Season. Just before servingaddcream. Serves 6 to 8. BISQUE OF OYSTERS, CAPUCINE 1 quart oysters Y% cup rice 11% quarts water 2 cups scalded milk 2 stalks celery 2 teaspoons salt 2 leeks lg teaspoon pepper 2 slices onion 1% teaspoon cayenne 2 sprigs parsley 1% teaspoon nutmeg 2 cloves 2 egg yolks 1% bay leaf 1 cup cream 1 cup canned or cooked peas Prepare oysters as for Oyster Soup, Amsterdam Style. Add water, celery, leeks, onion, parsley, cloves, bay leaf, and rice. Bring to boiling point and simmer 114 hours. Press through sieve, add remaining seasonings, peas, and milk. Just before serving, add ege yolks and cream and bring to boiling point. Serves 8. OYSTER GUMBO 1 pint oysters 1 cup cooked or canned okra 4 cups Fish Stock (p. 160) 2 cups tomatoes, cooked or canned 4 cup butter Salt 1 tablespoon chopped onion Pepper Clean, pick over, and parboil oysters; drain and add oyster liquor to Fish Stock. Cook onion 5 minutes in half the butter. Add to stock. Then add okra, tomatoes, heated and drained from some of their liquor, oysters, and remaining butter. Season. 162 THE BOSTON COOKING-SCHOOL COOK BOOK OYSTER BISQUE 1 quart oysters Bit of bay leaf 2 cups Chicken Stock (p. 151) 2 tablespoons butter 1% cups stale bread crumbs 2 tablespoons flour 1 slice onion 4 cups scalded milk 2 stalks celery Salt Sprig of parsley Pepper Clean and pick over oysters, reserving liquor, setting aside soft portions, and chopping gills and tough muscles. Cook stock, bread crumbs, reserved liquor, chopped oyster, onion, celery, parsley, and bay leaf 3 minutes. Rub through sieve, bring to boiling point, ~ and bind with butter and flour cooked together. Add milk, soft portion of oysters, and season to taste. Serves 8 to 10. CHICKEN AND OYSTER CONSOMME 1 pint oysters 1 teaspoon salt Y% cup cold water Few grains cayenne 4 cups Chicken Stock (p. 151) 1% cup cream Chop oysters (reserving soft portion of 12), add cold water, let simmer 25 minutes. Strain oyster liquor and add to stock. Sea- son with salt and pepper, add cream and soft parts of oysters, cooked until plump. Reheat and serve at once to avoid separating. CLAM BOUILLON Wash and scrub with brush 14 peck of clams, changing water several times. Put in kettle with 3 cups cold water, cover tightly, and steam until shells are well opened. Strain liquor through cheesecloth, cool, and clear (p. 143), if desired. Serve with salted whipped cream or Pimiento Cream (p. 135). CLAM CONSOMME Wash 2 quarts clams in shell. Put in kettle with 14 cup cold water, cover, and cook until shells open. Strain liquor through double thickness cheesecloth, add to 4 cups Consommé, and clear. Clam and Tomato Broth. Combine with equal quantity Tomato Bouillon (p. 149). Season to taste with celery salt. SOUPS WITH STOCK 163 CLAM SOUP 1 quart clams 2 tablespoons flour 4 cups milk 1% teaspoons salt 1 slice onion Y% teaspoon pepper ¥% cup butter Few gratings nutmeg 1 egg white Clean and pick over clams, using 34 cup cold water; reserve liquor. Put aside soft part of clams; chop finely hard part, add to liquor, bring gradually to boiling point; strain through cheese- cloth and bind with butter and flour cooked together. Scald milk with onion, remove onion, add stock, seasonings, and soft part of clams. Bring to boiling point and pour over egg white beaten stiff. Clam and Oyster Soup. Use 1 pint clams, and 1 pint oysters, chopped, and their liquor. Egg white may be omitted. CLAM AND CHICKEN FRAPPE Wash and scrub with brush 2 quarts clams, changing water several times. Put in kettle with 14 cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheesecloth. To 124 cups clam liquor add 214 cups Chicken Stock (p. 151), highly sea- soned. Cool and freeze to mush. Garnish with small amount of slightly salted whipped cream. CLAM AND TOMATO BISQUE 1 quart clams 2 cups cream 11% cups cold water 1 cup stewed and strained tomatoes ¥% cup butter Y% teaspoon soda ¥% cup flour Salt ¥% onion Cayenne

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