Clam Bisque

Ingredients

• one quart of clams
• a quart of water
• one quart of milk
• one table-spoonful of butter
• one table-spoonful of flour

Method

1. 1

   Pick over and chop the clams fine.

2. 2

   Put them into a quart of water and let them stew until all the goodness is extracted.

3. 3

   Strain off the liquor and set it aside.

4. 4

   Boil the milk and thicken it with butter and flour braided together.

5. 5

   Pour off the liquor carefully to avoid sand, add it to the milk, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 151. The excerpt below is the record exactly as published.

Clam Bisque. — Take one quart of clams, pick them over and chop them fine. Put them into a qiiart of water, adding all the liquid; set them on the fire, and let them stew until all the goodness is extracted. Strain off the liquor and leave it to settle. Set one quart of milk to boil, and thicken it with one table-spoonful of butter and one table-spoonful of flour braided to- gether. Pour off the liquor carefully, lest there should be any sand or bits Clam Broth. — Take twenty -five clams, chop fine with a silver knife. Put in a vessel with one pint of cold water, one bay-leaf, a slice of onion, one-quarter of a teaspoonful of pepper, and bring to the boiling-point. Strain, return to the saucepan, bring to a boil again, add a table-spoonful of butter, turn in a tureen, and season with a table-spoonful of chopped parsley. It will often bring back or create an appetite. 132 Clam Chowder FISH Crab, Curried of clam in the sediment ; add it to the milk, and serve hot. This is very delicate, and is liked by many peo- ple who do not care for clam soup pre- pared in the usual way. Clam Chowder. — Wash six fine, medium-sized potatoes; peel and cut them into small, dice-shaped pieces, wash again in fresh Water ; take them' up with a skimmer and place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on the fire until so mentioned). Peel one medium -sized, sound onion; chop it up very fine and place it on a plate. TaKe a quarter of a bunch of well- Washed parsley greens (suppressing the stalks), place it with the onions, wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light teaspoonful of good butter. Let all cook until the potatoes are nearly done — eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice one-third of an inch thick, then cut it in pieces one-third of an inch square ; fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth ; add also three- quarters of a teaspoonful of branch dry thyme. Lightly scald four fine, medium-sized tomatoes, peel and cut them into, small pieces, and add them to the preparation. Open and place in a bowl twenty-four medium-sized, fine, fresh clams. Pour into another bowl half of their juice. Place the clams on a wooden board, cut each one into four equal pieces, and im- mediately plunge them into the pan with the rest; gently mix, so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with one salt-spoon- ful of black pepper and one table- spoonful of Worcestershire sauce ; gently stir the whole with a wooden spoon, break in two pilot crackers in small pieces, stir a little again. Leave two minutes longer in the same posi- tion, but under no circumstances allow to boil. Put it into a hot soup-tureen and serve. Another way : — Cut Vz lb. of fat salt pork into tiny dice, and fry crisp in a large pot. Remove the bits of pork with a skimmer, and fry a large onion, sliced, in the fat left in the bottom of the pot. Have ready twelve pota- toes, peeled and sliced, and a quart of canned tomatoes, a nd, as the onion browns, turn these in upon it and add two quarts of water

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