Clear Clam Broth (Bouillon clair de Clovisses) a la Juliet

Ingredients

• one quart clams
• a little of the liquid
• one cup water
• four cups of the clam broth
• two cups tomato juice
• the white of an egg, half beaten
• the shell
• pepper
• a tablespoon whipped cream

Method

1. 1

   Remove fat from clams and chop remaining part.

2. 2

   Stew with their liquid and add water if needed for ten to fifteen minutes, then strain.

3. 3

   Combine clam broth with tomato juice, clear with egg white and shell, strain, and boil.

4. 4

   Serve hot in cups, garnished with clam hearts and whipped cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 64. The excerpt below is the record exactly as published.

lear Clam Broth ( Bouillon clair de Clovisses ) a la Juliet One quart clams. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put with their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the clams]; let stew about ten to fifteen minutes; then strain it. To four cups of the clam broth, two cups tomato juice; clear with the white of an egg, half beaten, and the shell; strain through a fine cloth; put on the stove; let come to a boil. Serve hot in cups. Garnish with two hearts of the clams and with a tablespoon whipped cream on the top of each. Serve with cheese crackers for lunch or supper. Can also be served cold and garnished in the same way. Oyster Broth ( Bouillon d’ Huitres) a la Bregitta One quart oysters. Remove the fat part and put in a saucepan separately with a little of the liquid. Chop the remaining part fine; put in their own liquid in a saucepan [add one cup water if there is not sufficient liquid on the oysters]; stew from ten to fifteen minutes. In the meantime, put three cups milk on the stove in a double boiler; when hot, thicken with one tablespoon cornstarch dissolved in half cup milk; flavor with some Worcestershire sauce; season with pepper

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