Clam Broth (Bouillon de Clovisses) a la Lincoln

Ingredients

• one quart clams
• a little of the liquid
• one cup water
• three cups milk
• one tablespoon cornstarch
• half cup milk
• some Worcestershire sauce
• pepper
• salt
• one tablespoon butter
• one tablespoon chopped parsley
• one cup cream

Method

1. 1

   Remove fat from clams and chop remaining part.

2. 2

   Stew with their liquid and add water if needed for ten to fifteen minutes.

3. 3

   Heat milk in a double boiler, thicken with cornstarch dissolved in milk, flavor with Worcestershire sauce, and season.

4. 4

   Strain clam broth into thickened milk, add butter, parsley, and cream.

5. 5

   Garnish with clam hearts and whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.

lam Broth ( Bouillon de Clovisses) a la Lincoln One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes. In the meantime, put three cups milk on the AMERICAN COOK BOOK 45 stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcester¬ shire sauce; season with pepper and salt to taste. When ready to serve, strain the clam broth from the chopped clams into the thick¬ ened milk, add one tablespoon butter, one tablespoon chopped parsley, and one cup cream. Serve two of the hearts of the clams in each cup for the garnishing, with a teaspoon whipped cream on top. Clear Clam Broth ( Bouillon clair de Clovisses ) a la Juliet One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes; then strain it. To four cups of the clam broth, two cups tomato juice; clear with the white of an egg, half beaten, and the shell; strain through a fine cloth; put on the stove; let come to a boil. Serve hot in cups. Garnish with two hearts of the clams and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for lunch or supper. Can also be served cold and garnished in the same way. Oyster Broth ( Bouillon d’ Huitres) a la Bregitta One quart oysters. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put in their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the oysters]; stew from ten to fifteen minutes. In the meantime, put three cups milk on the stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcestershire sauce

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