Cream of Clams

Ingredients

• about fifty large, soft clams
• half a cupful of butter
• three pints of milk
• one pint of cream
• four table-spoonfuls of flour
• one slice of onion
• a slight grating of nutmeg
• salt and pepper to suit the taste

Method

1. 1

   Wash clams, simmer in a covered stew-pan for three minutes, strain liquor.

2. 2

   Pound clams, add liquor.

3. 3

   Heat milk and onion in a double-boiler.

4. 4

   Rub butter and flour to cream, add hot milk, stir into boiling milk, skim out onion, add nutmeg, salt, and pepper.

5. 5

   Cook for five minutes, add cream and sifted clams, cook five more minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 82. The excerpt below is the record exactly as published.

Cream of Clams. Use about fifty large, soft clams, half a cupful of butter, three pints of milk, one pint of cream, four table- spoonfuls of flour, one slice of onion, a slight grating of nutmeg, and salt and pepper to suit the taste

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