Clam Soup

Ingredients

• a quart of clams
• a quart of milk
• a pint of water
• three table-spoonfuls of butter
• three of flour
• four of cracker crumbs
• small quantities of salt and pepper

Method

1. 1

   Separate the heads from the clams and simmer them in water for half an hour.

2. 2

   Chop the soft part of the clams.

3. 3

   Rub the butter and flour together, stir in the clam broth, add milk, salt, and pepper.

4. 4

   Boil once, strain over the chopped clams, return to heat, boil for three minutes, then add cracker crumbs and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 82. The excerpt below is the record exactly as published.

Clam Soup. These are the ingredients : a quart of clams, a quart of milk, a pint of water, three table-spoonfuls of butter, three of flour, four of cracker crumbs, and small quan- tities of salt and pepp

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