Clam Soup (French Style)

Ingredients

• two dozen hard shell clams
• half a minced onion
• an ounce of butter
• a pint of hot water
• a pinch of mace
• four cloves
• one allspice
• six whole pepper corns
• three half-pints of milk
• a teaspoonful of flour

Method

1. 1

   Mince the clams and fry the onion in butter.

2. 2

   Add hot water, mace, cloves, allspice, and peppercorns; boil for fifteen minutes and strain.

3. 3

   Add chopped clams and clam juice or hot water; simmer for two hours.

4. 4

   Whisk in boiled milk and dissolved flour, heat gently, and serve with croutons.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 23. The excerpt below is the record exactly as published.

two dozen hard shell clams very fine. Fry half a minced onion in an ounce of butter ; add to it a pint of hot water, a pinch of mace, four cloves, one allspice and six whole pepper corns. Boil fifteen minutes and strain into a saucepan; add the chopped clams and a pint of clam- juice or hot water; simmer slowly two hours; strain and rub the pulp through a sieve into the liquid. Return it to the saucepan and keep it lukewarm. Boil three half-pints of milk in a saucepan (previously wet with cold water, which prevents burning) and whisk it into the soup. Dissolve a teaspoonful of flour

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