Cream of Oyster (or Clam) Soup

Ingredients

• 1 quart oysters or clams
• 4 cups milk
• Sprig of parsley
• Bit of bay leaf
• 1 slice onion
• ¥% cup butter
• 2 stalks celery
• ¥ cup flour
• 1 blade mace
• Salt and pepper

Method

1. 1

   Pick over oysters, removing bits of shell.

2. 2

   Reserve liquor, add oysters slightly chopped, heat slowly to boiling point, and simmer 20 minutes.

3. 3

   Strain, reheat liquor, and thicken with butter and flour cooked together.

4. 4

   Scald milk with onion, celery, mace, parsley, and bay leaf; remove seasonings and add to oyster liquor.

5. 5

   Season with salt and pepper.

6. 6

   Serves 6 to 8.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 66. The excerpt below is the record exactly as published.

CREAM OF OYSTER (OR CLAM) SOUP 1 quart oysters or clams Sprig of parsley 4 cups milk Bit of bay leaf 1 slice onion ¥% cup butter 2 stalks celery ¥ cup flour 1 blade mace Salt and pepper

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