Clam Soup

Ingredients

• one quart of clams
• one pint of milk
• three ounces of butter
• one grain of cayenne
• one-half teaspoonful of salt
• one-half teaspoonful of pepper
• one ounce of flour

Method

1. 1

   Strain the clams and reduce the liquor by taking one third of its quantity, adding two thirds of water and bringing it to a boil.

2. 2

   Melt butter in a separate saucepan, add flour, then milk, stirring until it boils.

3. 3

   Add pepper, salt, cayenne, and cut clams, pour in the boiling liquor, and cook until clams are tender, about ten minutes.

4. 4

   Serve hot.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 9. The excerpt below is the record exactly as published.

Clam Soup.— ^Procure: one quart of clams, one pint of milk, three ounces of butter, one grain of cayenne, one- half teaspoonful of salt, one-half teaspoonful of pepper, one ounce of flour

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