Clam Soup

Ingredients

• 1 quart clams
• 2 tablespoons flour
• 4 cups milk
• 1% teaspoons salt
• Y% teaspoon pepper
• ¥% cup butter
• 1 slice onion
• Few gratings nutmeg
• 1 egg white

Method

1. 1

   Clean and pick over clams, using cold water; reserve liquor.

2. 2

   Put aside soft part of clams; chop finely hard part, add to liquor, bring gradually to boiling point; strain through cheesecloth and bind with butter and flour cooked together.

3. 3

   Scald milk with onion, remove onion, add stock, seasonings, and soft part of clams.

4. 4

   Bring to boiling point and pour over egg white beaten stiff.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 67. The excerpt below is the record exactly as published.

CLAM SOUP 1 quart clams 2 tablespoons flour 4 cups milk 1% teaspoons salt 1 slice onion Y% teaspoon pepper ¥% cup butter Few gratings nutmeg 1 egg white

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