Clam Bisque

Ingredients

• Boil a pint of clams
• a quart of soup stock
• half a cupful of uncooked rice
• a sprig of parsley
• a bay-leaf
• add a cupful of cream

Method

1. 1

   Boil a pint of clams in their own liquor.

2. 2

   Chop the clams very fine and return them to the fire with the clam liquor, a quart of soup stock, half a cupful of uncooked rice, a sprig of parsley, and a bay leaf.

3. 3

   Boil until the rice is tender, then strain the soup through a puree sieve, pressing through as much of the clams and rice as possible.

4. 4

   Strain a second time.

5. 5

   Just before serving, heat it, add a cupful of cream, and beat the whole with an egg-whip.

Nutrition per serving

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 19. The excerpt below is the record exactly as published.

CLAM BISQUE Boil a pint of clams in their own licjuor. Chop the clams very fine and return them to the fire with the clam liquor, SOUPS 47 a quart of soi^p stock ^(chicken or veal stock preferred), half a cupful of uncooked rice, a sprig of parslej', aud a baj^-leaf. Boil until the rice is tender, then strain the soup through a puree sieve, pressing through as much of the clams and rice as possible. Strain a second time. Just before serving, heat it, add a cupful of cream, and beat the whole with an egg-whip. CREAM OF CLAMS Steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor. Chop the clams, pound them in a mortar, and rub as much of them as possible through a puree sieve. Put three cupfuls of milk into a double boiler, cook two tablespoonfuls of butter and two tablespoonfuls of flour together, but do not let them brown, then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste, put the paste into the milk in the double boiler, and stir the mixture until it is a little thickened. AYhen ready to serve add two cupfuls of clam liquor and the pulp which has passed through the sieve. Let it get hot, but do not let it boil or it will curdle. Season with salt, if necessary, pepper, and a dash of nutmeg. At the moment of serving add a cupful of cream and beat the whole well with an egg-whip. This receipt makes a quart and a half of soup. CREAM OF OYSTERS Prepare the same as the Cream of Claras. CREAMED SOUPS Any vegetable pulp can be used for creamed soups after the rule given for Cream of Spinach. 48 LUNCHEONS CREAM OF SPINACH Boil spinaeli until tender, then drain it. Chop it and rub it throngii a puree sieve. To two cupfuls of vegetable pulp add a quart of soup stock

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