Clam Soup

Ingredients

• Seventy-five small clams
• one quart of milk
• one-half cup of butter
• three potatoes
• one tablespoon chopped parsley
• two large tablespoons of flour
• salt and pepper

Method

1. 1

   Chop clams very fine and drain.

2. 2

   Chop potatoes and boil with milk in a double boiler.

3. 3

   Rub flour and butter together until creamy, then stir into boiling milk and potatoes.

4. 4

   Cook for eight minutes, add parsley, salt, and pepper, then add heated clam liquor.

5. 5

   Cook for three more minutes, then add clams and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 22. The excerpt below is the record exactly as published.

CLAM SOUP. Mrs. John J. Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper

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