Clam Soup
From European and American cuisine, 1914
Serves 6
Presented as published in 1914. 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
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.
Clam Soup.— Chop fine 25 clams, strain the liquor; melt 1 56 SOUPS, Etc. tablespoonful butter in a saucepan, add 2 tablespoonfuLs £]!«• chopped white onions, and cook 5 minutes without browning; then add 2 fine-rolled soda crackers, and stir a few minutes ; add 1 pint of boiling water, 1 pint of fine-cut potatoes, 1 even teaspoonful pepper, and cook 15 minutes ; add to it 1 cup canned tomatoes, and cook 10 minutes longer ; next add the clams and liquor, cook again 10 minutes ; put 1 pint of boiling milk in the tureen, pour in the soup, and serve with crackers. Oyster Cream Soup. — Place a saucepan with y, ounce butter and 1 fine-chopped white onion over the fire ; cook 5 minutes with- out browning ; add 1 tablespoonful fiour and cook a few minutes ; then add 3 cupfuls chicken or veal broth, and the strained liquor of 1 quart of oyaters ; season with 7, teaspoonful salt, Y^ teaspoonful white pepper ; cook 10 minutes ; strain into a clean saucepan ; re- turn it to the fire, add the oysters, boil 2 minutes ; remove the saucepan to side of stove ; mix the yolks of 2 eggs with 1 cup of cream, add it slowly to the soup, do not let boil again ; serve with small oyster crackers. Oyster 8onp with Milk. — Strain the liquor from a quart of oysters into a saucepan ; add the oysters, Vs tablespoonful butter,
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