Cream of Clams

Name: Cream of Clams
Ingredients: Steam twenty-five clams; Put three cupfuls of milk; two tablespoonfuls of butter; two tablespoonfuls of flour; add two cupfuls of clam liquor; add a cupful of cream

From Luncheons, 1902

This recipe makes a quart and a half of soup.

Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2159Calories

177 gProtein

91 gCarbs

139 gFat

Full nutrition (34 nutrients)

Calories2159 kcal

Protein177 g

Carbohydrates91 g

Fiber0 g

Sugars35 g

Total Fat139 g

Saturated Fat63 g

Monounsaturated Fat23 g

Polyunsaturated Fat2.7 g

Omega-30.2 g

Cholesterol692 mg

Sodium6339 mg

Potassium1810 mg

Calcium1439 mg

Iron17 mg

Magnesium296 mg

Phosphorus2874 mg

Zinc8.8 mg

Copper0.6 mg

Manganese1 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A1134 mcg

Vitamin E7.2 mg

Vitamin K7.6 mcg

Vitamin B60.6 mg

Vitamin B12117 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)5.5 mg

Folate75 mcg

Choline780 mg

Caffeine0 mg

Water1576 g

As published

This recipe was extracted from Luncheons (1902) by Mary Ronald, page 19. The excerpt below is the record exactly as published.

CREAM OF CLAMS Steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor. Chop the clams, pound them in a mortar, and rub as much of them as possible through a puree sieve. Put three cupfuls of milk into a double boiler, cook two tablespoonfuls of butter and two tablespoonfuls of flour together, but do not let them brown, then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste, put the paste into the milk in the double boiler, and stir the mixture until it is a little thickened. AYhen ready to serve add two cupfuls of clam liquor and the pulp which has passed through the sieve. Let it get hot, but do not let it boil or it will curdle. Season with salt, if necessary, pepper, and a dash of nutmeg. At the moment of serving add a cupful of cream

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