Philadelphia Clam Soup

Ingredients

• twenty-five small clams
• one quart of milk
• half a cup of butter
• one tablespoon of chopped parsley
• three potatoes
• two large tablespoons of flour
• salt
• pepper

Method

1. 1

   Chop clams and drain.

2. 2

   Boil potatoes with milk in a double kettle.

3. 3

   Rub butter and flour together, then stir into boiling mixture.

4. 4

   Add parsley, salt, pepper, and clams.

5. 5

   Cook briefly and serve.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 84. The excerpt below is the record exactly as published.

PHILADELPHIA CLAM SOUP. Twenty-five small clams, one quart of milk, half a cup of butter, one tablespoon of chopped parsley, three potatoes, two large tablespoons of flour, salt, pepper

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