pescatariannut-freeegg-freesoy-free
Clam Soup
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
This is a delicately flavored soup, as the clam liquor is not used.
Presented as published in 1907. 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 Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 99. The excerpt below is the record exactly as published.
Clam Soup Chop 2 doz clams very fine, and drain. Pare and chop fine 3 potatoes and put them on to boil in 1 qt milk, in a double boiler. Rub V2 cup butter and 2 heaping tablesp flour together until smooth and creamy, and when the milk and potatoes have been boiling 15 minutes stir in the flour and butter and cook about 10 minutes longer, after which add the drained clams, season with pepper and salt, and a little finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.