Clam Cream Soup

Ingredients

• 1 cup of clams
• 1 cup of milk
• 1 cupful of crushed crackers

Method

1. 1

   Cut clams into quarters and prepare as directed for oyster soup with milk.

2. 2

   Add crushed crackers at the end for thickening.

Nutrition per serving

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 106. The excerpt below is the record exactly as published.

1 can of clams or IJ dozen. 1 quart clear soup stock. 1 cup raw potatoes in dice, •^cup crushed crackers. 1 slice raw ham . 1 heaping tablespoon chopped onion. 2 cups milk. 1 tablespoon minced parsley. The soup stock should have been al- ready flavored with vegetables in the stock boiler. Strain the required amount and set it over the fire. Fry the piece of ham at the side of the range brown on both sides, put it into the stock, without the grease and let boil in it for flavor, also, add the onions. Scald the clams in their own liquor a minute or two; take them out, pour the liquor to the soup t.hrough a fine strainer, and cut the clams in small pieces. Thirty minutes before dinner throw in the pota- toes and seasoning of salt and pepper and take out the ham which is no more needed in the soup), and skim a it begins to boil again. Add the clams and boil a few minutes, and the cupful of crackers and chopped parsley and the milk which should be already boiling. The care required is to have the pota- toes done and not boiled away, and the crumbled crackers just dissolved in the soup without making it too thick. 100 SAN FRANCISCO HOTEL GAZETIES Cost of material — clams 20, eoup stock 4, milk 4, seasonings 4; 32 cents for 2J quarts or 2 or 3c per plate. 348— Clam Cream Soup. Cut the clams in four and make the Bame as directed lor oyster soup with milk, and add a cupful of crushed crack- er

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