Clam Soup

Ingredients

• one quart of clams
• one pint of milk
• three ounces of butter
• one grain of cayenne
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one ounce of flour

Method

1. 1

   Strain the clams and reduce the liquor by taking one third of its quantity, adding two thirds of water, and bringing to a boil.

2. 2

   Melt butter in a separate saucepan, add flour, then milk, stirring until it boils.

3. 3

   Add pepper, salt, cayenne, and clams, pour over the boiling liquor, and cook until clams are tender, about ten minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 9. The excerpt below is the record exactly as published.

one ounce of flour, one blade of CLAM CHOWDER. 17 mace, one grain of cayenne, one teaspoonful of salt, and half as much pepper. Drain first the liquor from the oysters, and putting the liquor over the fire, bring it to the boiling point. In a separate saucepan melt the butter, stir into it the flour and pour iii the stock. Add also the mace, pepper, cayenne and salt, and let all boil for ten minutes, when the oysters should be added. Watch the oysters closely, and when the leaves begin to shrivel, pour the soup into the t4ireen and add thereto the cream, which must have been made boiling hot. Note. — The great diffioilty to be sarmounted in making this soup, is bringing the cream and liquor together without curdling, which is obviated by boiling each separately. Olam Chowder. — For this is required; fifty hard clams, twenty-five soft clams, three Bermuda onions, one fourth pound of pork, six potatoes, four pilot biscuits, one tablespoonful of chopped parsley, one dessert spoonful of chopped thyme, one fourth of a quart can of tomatoes, one dessert spoonful of salt, one dessert spoonful 6i pepper, one-half wineglassful of Worcestershire sauce, two ounces of butter. Begin by melting the butter in a frying pan, and put into the same when hot, the pork and the onion cut into very small pieces, and fry to a light brown. Put this pre- paration into a saucepan with the potatoes boiled and mashed, and add the pilot biscuits which must have been previously soaked in cold water. The chopped parsley, thyme and tomatoes should then be put in, also the clamsy Worcestershire sauce, pepper and salt, and the whole now cooked for thirty minutes slowly. i8 SOUPS. Note.-- Wlnen soft dams are not available the number may be made up with the ordinary hard clam, and if these should be large, it might be better to chop them, not too fine. When pilot biscuit are not to be obtained, hard crackers may be substituted. Olam Sonp. — Procure: one quart of clams, one pint of milk, three ounces of butter, one grain of cayenne, one- half teaspoonful of salt, one-half teaspoonful of pepper

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