Clam Soup

Ingredients

• as many clams as may be required
• a little butter
• a little flour
• a quarter of an hour

Method

1. 1

   Wash clams and boil in water until shells open.

2. 2

   Remove clams from shells, chop, and strain liquor.

3. 3

   Stir chopped clams into liquor, season with pepper, thicken with butter and flour, and boil for 15 minutes.

4. 4

   Serve with toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 379. The excerpt below is the record exactly as published.

Clam Soup. — Wash as many clams a& may be required, 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 chep 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 a quarter of an hour

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