Clam Soup

Ingredients

• Thirty clams
• two quarts of water
• one pint of milk
• two tablespoonfuls of butter
• two eggs

Method

1. 1

   If clams are not opened, pour boiling water over them to open.

2. 2

   Drain and boil the liquor, add chopped clams, boil for three minutes, then add heated milk.

3. 3

   Stir in butter, pepper, salt, and eggs, and serve immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 8. The excerpt below is the record exactly as published.

two tablespoonfuls of butter, one pint of water. Strain the liquor from the oysters, add to it the water, and set it over the fire to heat slowly in a covered vessel. When it is near boiling, skim off thoroughly; season with pepper and salt, and pour in the milk (which should 16 SOUPS. be heated to a boiling- point in a separate vessel), after which, stir constant!}-. When the soup again nears the boiling point, add the oysters, and let them stew until they "ruffle," on the edge. This will be in about five minutes. Then put in the butter and stir well until it is melted. When the soup is ready to serve, add a little rolled cracker. Serve with sliced lemon and crackers. The crowning excellence in oyster soup is to have it cooked just enough. Too much stewing ruins the bivalves, while an under- done oyster is a flabby abomination. The plumpness of the main body and ruffled edge are good indices of their right con- dition. CLAM SOUP. Thirty clams, two quarts of water, one pint of milk, two table- spoonfuls of butter, two eggs

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