Clam Soup

Ingredients

• Twenty-five clams (fresh or tinned)
• one quart of milk
• three potatoes
• two tablespoonfuls of butter
• two tablespoonfuls of flour
• salt and pepper

Method

1. 1

   Pare and chop the potatoes, and put them on to boil with the milk in a double saucepan.

2. 2

   Rub the butter and flour smoothly together, and when the milk and potatoes have been boiling for fifteen minutes stir them in, and boil for eight minutes longer.

3. 3

   Add the pepper and salt, and, last of all, the clams.

4. 4

   Boil three minutes longer, and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 19. The excerpt below is the record exactly as published.

Clam Soup Tomato Soup Stewed Terrapins Oyster Omelette Souffle Calf's Feet Chicken Pot Pie Boiled Stuffed Turkey and Cranberry Sauce Roast Canvas-Back Duck Hominy Croquettes and Baked Sweet Potatoes Pumpkin Pie Strawberry Pudding; Apricot Cups Peach Ice-Cream Crab Savoury Fruit AMERICA Clam Soup. Twenty-five clams (fresh or tinned) , one quart of milk, three potatoes, two tablespoonfuls of butter, two table- spoonfuls of flour, salt and pepper

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