Clam Soup

Ingredients

• 25 to 30 clams
• 1 pt. water
• 3 potatoes
• 1 onion
• $ oz. butter
• 1 oz. flour
• 1 pt. milk
• 1 dessert-sp. chopped parsley
• Cayenne pepper
• 1 tea-sp. anchovy es- sence

Method

1. 1

   If the clams are in their shells, wash and brush them, then steam until the shells open.

2. 2

   Remove the clams and rinse them in water to get rid of sand.

3. 3

   Strain the rinsing water into a saucepan with the hard parts of the clams, potatoes, and onion.

4. 4

   Simmer for half an hour, then strain through a sieve.

5. 5

   Make a sauce with butter, flour, and milk, add the sieved mixture, parsley, seasoning, and soft parts of the clams.

6. 6

   Heat and serve with toast biscuits or dry toast.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 96. The excerpt below is the record exactly as published.

Clam Soup 25 to 30 clams. 1 pt. water. 3 potatoes. 1 onion. $ oz. butter. 1 oz. flour. 1 pt. milk. 1 dessert-sp. chopped parsley. Cayenne pepper. 1 tea-sp. anchovy es- sence

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