pescatariannut-freeegg-freesoy-free
Philadelphia Clam Soup
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
This gives a very delicate soup, as the liquor from the clams is not used.
Presented as published in 1880. 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
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 39. The excerpt below is the record exactly as published.
Philadelphia Clam Soup. Twenty-five small clams, one quart of milk, half a cupful of butter, one table -spoonful of chopped parsley, three potatoes, two large table -spoonfuls of flour, salt, pepper
Cook this with the app: pantry check, scaling, and the assistant.