Clam Soup
From The easiest way in housekeeping and cooking, 1881
If clams are disliked, strain through a sieve or use only the soft parts.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2365Calories
328 gProtein
129 gCarbs
62 gFat
Full nutrition (34 nutrients)
Calories2365 kcal
Protein328 g
Carbohydrates129 g
Fiber0.3 g
Sugars47 g
Total Fat62 g
Saturated Fat22 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat4.9 g
Omega-30.4 g
Cholesterol748 mg
Sodium14754 mg
Potassium2431 mg
Calcium2019 mg
Iron33 mg
Magnesium512 mg
Phosphorus4966 mg
Zinc14 mg
Copper1.2 mg
Manganese2 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A2112 mcg
Vitamin E14 mg
Vitamin K5.9 mcg
Vitamin B60.8 mg
Vitamin B12231 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)9.1 mg
Folate125 mcg
Choline1474 mg
Caffeine0 mg
Water3388 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 64. The excerpt below is the record exactly as published.
Clam Soup. Fifty clams (hard or soft) , boiled in a quart of water one hour. Take out, and chop fine. Add one quart of milk, half a teaspoonful of pepper, and one teaspoonful of salt. It will be necessary to taste, however, as some clams are Salter than others. Rub one tablespoonful of butter to a cream with two of flour
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