Clam Soup (Philadelphia)

Ingredients

• twenty-five small clams
• three potatoes
• one quart of milk
• a small teacupful of butter
• two large tablespoonfuls of flour
• one tablespoonful of chopped parsley
• salt and pepper to taste

Method

1. 1

   Chop clams and drain.

2. 2

   Peel and chop potatoes, boil in a double kettle with milk for a quarter of an hour.

3. 3

   Rub butter with flour to a cream, stir into the milk, and let simmer for eight minutes.

4. 4

   Add parsley, salt, and pepper, then add clams and boil quickly.

5. 5

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 61. The excerpt below is the record exactly as published.

Clam Soup {Philadelphia), — Chop up twenty-five small clams, and put them into a colander to drain ; peel three potatoes, chop them rather fine, and put them to boil in a double kettle, with one quart of milk ; that is to say, stand the vessel containing the milk and the potatoes in a sauce- pan full of water, after the fashion of a bain-marie, and let them boil for a quarter of an hour. Meantime rub to a cream a small teacupful of butter with two large table- spoonfuls of flour ; stir it into the milk, and let it simmer for eight minutes. To this add one tablespoonf ul of chopped parsley, salt and pepper to taste

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