Clam Soup

Ingredients

• 25 small clams
• Vi teaspoon chopped parsley
• 1 pint milk
• 1 rolled cracker
• Pinch of mace
• 2 tablespoons butter
• 1 hard-boiled egg
• Vz teaspoon flour

Method

1. 1

   Wash the clam shells very clean; place them in a pan in the oven for about five minutes, or until the shells open; then remove them from the shells, saving all the juice.

2. 2

   Unless the clams are small chop them very fine.

3. 3

   Boil the milk; add the juice, the mace, parsley, egg, rolled cracker, and the butter mixed with the flour.

4. 4

   Last of all add the clams; bring to a boil and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 14. The excerpt below is the record exactly as published.

CLAM SOUP 25 small clams Vi teaspoon chopped parsley 1 pint milk 1 rolled cracker Pinch of mace 2 tablespoons butter 1 hard-boiled egg Vz teaspoon flour

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