Clam Soup

Ingredients

• as many clams as may be required
• a little butter
• a little celery or onions
• or a little milk
• or the yolks of well-beaten eggs

Method

1. 1

   Wash clams and boil in just enough water to keep from burning.

2. 2

   When shells open, take clams from shells and chop.

3. 3

   Strain liquor, stir in chopped clams, season with pepper, thicken with butter rolled in flour, and boil for a quarter of an hour.

As published

This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

Clam Soup. Wash as many clams as may be required, and put them into a saucepan with just sufficient boiHng water to keep them from burning. Boil them for a few minutes, and when the shells open, and the juice runs out, take the clams from the shells and chop them small. Strain the liquor, and stir into it the chopped clams ; season it with pepper, and thicken with it a little butter, rolled in flour, and let it boil for a quarter of an hour. A little celery or onions may be added, or a little milk, or the yolks of well-beaten eggs

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