Cream of Quahog Soup

Name: Cream of Quahog Soup
Ingredients: 20 HARD-SHELL CLAMS; 1 ONION, SMALL; y^ CUP CLAM JUICE; I PINCH SUGAR; SALT AND PEPPER; 2 CUPS MILK; I TABLESPOON BUTTER; I TABLESPOON FLOUR

From Most for your money cookbook, 1938

Quahog is the Indian name adopted in New England for round hard clams.

Presented as published in 1938. 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

1072Calories

137 gProtein

71 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories1072 kcal

Protein137 g

Carbohydrates71 g

Fiber2.6 g

Sugars30 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol334 mg

Sodium5265 mg

Potassium1515 mg

Calcium965 mg

Iron14 mg

Magnesium241 mg

Phosphorus2271 mg

Zinc6.6 mg

Copper1 mg

Manganese1 mg

Vitamin D4.7 mcg

Vitamin C12 mg

Vitamin A887 mcg

Vitamin E6.1 mg

Vitamin K2.4 mcg

Vitamin B60.6 mg

Vitamin B1299 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.2 mg

Folate83 mcg

Choline632 mg

Caffeine0 mg

Water1318 g

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 15. The excerpt below is the record exactly as published.

CREAM OF QUAHOG SOUP 20 HARD-SHELL CLAMS MINCED PARSLEY 1 ONION, SMALL I PINCH SUGAR y^ CUP CLAM JUICE SALT AND PEPPER 2 CUPS MILK I TABLESPOON BUTTER I TABLESPOON FLOUR

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