Clam Soup

Name: Clam Soup
Ingredients: Twenty-five clams; a pint of water; one pint of rich cream; a little salt and pepper

From Luncheons, breakfasts, simple dinners and carving, 1905

Also suitable for lobster or fish cream soup.

Presented as published in 1905. 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

2467Calories

156 gProtein

54 gCarbs

176 gFat

Full nutrition (34 nutrients)

Calories2467 kcal

Protein156 g

Carbohydrates54 g

Fiber0 g

Sugars0 g

Total Fat176 g

Saturated Fat97 g

Monounsaturated Fat36 g

Polyunsaturated Fat1.9 g

Omega-30.2 g

Cholesterol782 mg

Sodium6121 mg

Potassium919 mg

Calcium691 mg

Iron16 mg

Magnesium223 mg

Phosphorus2247 mg

Zinc6.1 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A900 mcg

Vitamin E6.8 mg

Vitamin K13 mcg

Vitamin B60.2 mg

Vitamin B12113 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.8 mg

Folate50 mcg

Choline650 mg

Caffeine0 mg

Water1535 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 6. The excerpt below is the record exactly as published.

Clam Soup — Twenty-five clams, hard or soft. Boil in a pint of water one hour. Take out, chop fine, add to the clam broth one pint of rich cream, a little salt and pepper

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