Clam Cream Stew

Ingredients

• Chop fine 1 quart of clams
• 2 fine-chopped white onions
• 2 tablespoonfuls fiue-cut white celery
• 1 tablespoonful butter
• 1 pint of boiling water
• the clam liquor
• 1 pint fine-cut potatoes
• 1 even teaspoonful white pepper
• 1 cupful rich sweet cream

Method

1. 1

   Chop fine clams, and strain the liquor; place a saucepan with onions, celery, and butter over the fire, cover, and cook 5 minutes without browning; add flour, cook and stir a few minutes; then add boiling water and clam liquor; also potatoes, white pepper, and boil until potatoes are done; add chopped clams, and cook 6 minutes; when ready to serve, add cream or condensed milk.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.

1 pint of boiling water, 1 pint of clam bouillon, and cook 5 minutes; strain, and return the bisque to saucepan; mix the yolk of 2 eggs with a half cup cream; add slowly to the bisque, and serve with small oyster crackers. Clam Cream 8tew. — Chop fine 1 quart of clams, and strain the liquor ; place a saucepan with 2 fine-chopped white onions, 2 tablespoonfuls fiue-cut white celery, and 1 tablespoonful butter over the fire, cover, and cook 5 minutes without browning ; add 1 table- spoonful flour, cook and stir a few minutes ; then add 1 pint of boil- ing water and the clam liquor ; also 1 pint fine-cut potatoes, 1 even teaspoonful white pepper, and boil until potatoes are done ; add the chopped clams, and cook 6 minutes. When ready to serve, add 1 cupful rich sweet cream

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