Clam Soup

Ingredients

• Wash the clams
• a little butter
• a little flour
• a quarter of an hour

Method

1. 1

   Boil clams in water until shells open.

2. 2

   Chop clams and strain liquor.

3. 3

   Stir clams into liquor, season with pepper, and thicken with butter and flour.

4. 4

   Boil for a quarter of an hour.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 405. The excerpt below is the record exactly as published.

a little flour. Cherry Soup or Bouillon. — Get some freshly plucked, not over-ripe cherries, wipe them perfectly dry, pick off the stalks and take out the stones ; crack these carefully, so as, if possible, to preserve the kernels whole. Put the fruit and kernels into a stewpan — a small, bell -metal pre- serving-kettle is best — with red wine and water, half and half. Add some very finely pared lemon -rind, and stew the whole gently until the fruit is entirely melted. Boil in the soup a small stick of cinnamon, and sweet- en it to taste. Pass it through a colander. Put it back in the stew- pan, and add to it some fried crofitons. Chestnuts, Cream of. — Have 3 lbs. of French chestnuts; make a small incision in each. Put them over a brisk fire in a frying-pan, toss them all the time during six minutes ; while hot remove both shells and skins, put them in a covered sauce- pan with two quarts of good broth, and boil them forty minutes. Re- move from the saucepan, cut one 360 Chicken Gumbo SOUPS Cock-a-leekie pint of the chestnuts in small squares, and set aside for future use. Pass the remaining ones through a strainer, pouring in some of the broth to help the sifting. Put back the puree in a clean saucepan, add to it two quarts of good chicken consomme, one tea- spoonful of salt, one salt-spoonful of pepper; boil slowly for ten minutes. Add one pint of good, rich cream ; boil five minutes more, and remove from the fire. Add two table-spoon- fuls of fresh butter and the square pieces of chestnuts. Stir gently and serve hot in cups. Chicken Gumbo. — Flour and fry a chicken brown after the usual manner (though it need not be a young fowl). Fry two slices of breakfast bacon or salt pork, into the grease of which stir a table-spoonful of sifted flour ; have a quart of okra and two medium- sized onions, cut rather fine ; fry this in the bacon grease until the okra begins to “ rope” (do not let scorch). Then turn all — chicken, gravy, okra, onion, and bacon — into a porcelain- lined or granite soup-pot; add three quarts of hot water ; cook slowly two hours ; stir well from the bottom oc- casionally. A green pepper added gives a nice flavor; some also add green corn and tomatoes. Serve with dry boiled rice. It is a dinner in itself. Okra is found in most mar- kets. See also Gumbo File Soup. Chicken Soup, Delicate. — Pluck and wash thoroughly two or three young chickens, and put them in a stewpan with five pints of good, white, nicely flavored stock, thoroughly freed from fat and cleared from sediment. A sliced turnip and carrot may be put with them, and removed before the soup is thickened. Let them simmer gently for nearly an hour. Remove all the white flesh, and return the rest of the meat to the soup, and simmer once more for a couple of hours. Pour a little of the boiling liquid over % lb. of the crumb of bread, and when it is well soaked drain it, put it in a mortar with the flesh which has been taken from the bones, and pound it to a smooth paste, adding, by degrees, the liquid. Flavor with salt, cayenne, and a very little pounded mace ; press the mixture through a sieve and boil once more, adding one pint of boiling cream. If the soup should not be sufficiently thick, a table -spoonful of arrow-root which has been mixed may be added very smoothly with a little cold milk. Another way : — Cut a chicken into pieces and simmer it gently in a gal- lon of water until the meat is in rags. Skim well, strain, and return the broth to the pot. Add a cupful of rice and a table-spoonful of parsley ; let it simmer for another hour. Season with pepper and salt ; add a cupful of boiling cream just before serving. Chicken Soup a l’Espagnole. — Make a clear, strong chicken broth, then add either rice or noodles, and before re- moving from the fire add half a tea- spoonful of Spanish saffron. The saf- fron must be the real Spanish or the effect will not be the same in any way. Chowders. See Fish. Clam Soup. — Wash the clams and put them into a saucepan with just sufficient boiling 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 it with a little butter rolled in flour, and let it boil a quarter of an hour

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