Clam Bisque
From The bachelor and the chafing dish, 1895
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2553Calories
159 gProtein
72 gCarbs
188 gFat
Full nutrition (34 nutrients)
Calories2553 kcal
Protein159 g
Carbohydrates72 g
Fiber0 g
Sugars0 g
Total Fat188 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1.9 g
Omega-30.2 g
Cholesterol814 mg
Sodium6118 mg
Potassium948 mg
Calcium690 mg
Iron18 mg
Magnesium227 mg
Phosphorus2275 mg
Zinc6.3 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A900 mcg
Vitamin E6.8 mg
Vitamin K13 mcg
Vitamin B60.3 mg
Vitamin B12113 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.4 mg
Folate88 mcg
Choline650 mg
Caffeine0 mg
Water1303 g
As published
This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 32. The excerpt below is the record exactly as published.
Clam Bisque. — Drain twenty-five clams, pour- ing over them one cup of cold water. Put the liquor over the fire ; let it boil, and skim. Chop the clams very fine ; add them to the liquor ; let boil again, and skim. Rub together one large table- spoonful of butter and three of flour, and add to the clams with a quarter of a cup of bread-crumbs ; stir and cook until it thickens. Press through a sieve ; return to the dish, and when ready to serve add one pint of cream
Cook this with the app: pantry check, scaling, and the assistant.