Clam Puree

Ingredients

• 1 pint of Clams
• 1 pint of hot cream
• 1 table-spoonful of flour
• 1 table-spoonful of butter
• season with salt and pepper

Method

1. 1

   Steam Clams and chop them.

2. 2

   Thicken hot cream with flour cooked in butter, add Clams, season, boil, strain, and serve in a tureen.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 377. The excerpt below is the record exactly as published.

1 table-spoonful of butter. Put in 1 pint of hot milk or cream and the soft part of the Clams, and when they are all done put them on a dish, and serve with crackers and pickles. (2) If the soup is wanted in a hurry, heat the Clam liquor to boiling point, cut the Clams up into small pieces, and put them in ; add seasoning, and pour the liquor into a tureen over two eggs well whisked and diluted with boiling milk. (3) For this soup fifty large, or one hundred small Clams will be required. In removing them from the shell, carefully preserve the liquor, which should be strained into a saucepan, and add to it lqt. each of milk and water. If the Clams are large cut them into halves, put them into the saucepan, and boil over a moderate fire until they are tender, say for about one hour. Skim the soup clear, add to it ^lb. of crackers (broken small), or jib. of butter crackers (rolled fine) ; cover the pot for ten minutes ; then add jib. of butter, and serve hot. (4) Wash 1 pint of Clams and steam them in their own liquor, cut the soft part from the hard, and chop the latter very fine. Thicken 1 pint of hot cream with 1 table-spoonful of flour, cooked in 1 table-spoonful of butter ; then add both the soft and hard parts of the Clams, and season with salt and pepper

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