Clam Soup Duxbury

Ingredients

• two quarts of Duxbury clams
• three pints of water
• a piece of butter the size of an egg
• two tablespoonfuls of flour
• one pint of milk and cream
• the yolks of two eggs
• a small piece of table butter
• Season with salt and pepper

Method

1. 1

   Boil the clams in water for ten minutes.

2. 2

   Strain the broth.

3. 3

   Melt butter in a saucepan, add flour, stir well, and add clam broth.

4. 4

   Boil for fifteen minutes.

5. 5

   Pick clams from shells, wash soft parts, and add to soup.

6. 6

   Mix milk and cream with egg yolks, stir into soup, and add butter.

7. 7

   Do not boil again before serving.

As published

This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 11. The excerpt below is the record exactly as published.

CLAM SOUP DUXBURY ^ Boil two quarts of Duxbury clams in three pints of water for ten minutes. Strain the broth. Melt in a saucepan a piece of butter the size of an egg. Add two tablespoonfuls of flour. Stir well, and add the clam broth. Let it boil for fifteen minutes. Pick the clams out of the shells, and remove the hard parts. The soft parts should be washed well, as they may be sandy. Add them to the soup. Lastly, mix thoroughly one pint of milk and cream with the yolks of two eggs and stir it into the soup, also add a small piece of table butter. Season with salt and pepper

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