Clam Soup

Ingredients

• Seventy-five small clams
• one quart of milk
• one-half cup of butter
• three potatoes
• one tablespoon chopped parsley
• two large tablespoons of flour
• salt
• pepper

Method

1. 1

   Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler.

2. 2

   Rub flour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in flour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, that has been heated and skimmed, cook three minutes more, then add the clams and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 23. The excerpt below is the record exactly as published.

Clam Soup, by Bilss Jube. Newark, ahould read fifty soft clamA or three pints of ordinary clams, in place of thlrty-slx soft clams. Page 61 —Oyster Soup, by Mrs. Gray, ahould read one-half pint of hot water or one pint of milk, in place of one pint and one quart. CLAM SOUP. Mrs. John J- Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper

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