Philadelphia Clam Soup

Ingredients

• 25 razor clams
• 1 quart milk
• J/2 large onion
• J/2 cup butter
• 1 tablespoon chopped parsley
• 3 potatoes
• 2 large tablespoons flour
• Salt and pepper

Method

1. 1

   Chop clams and boil potatoes in milk with necks of clams.

2. 2

   Mix butter and flour, add to the mixture, and cook.

3. 3

   Add parsley, pepper, salt, and clams before serving.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 10. The excerpt below is the record exactly as published.

Philadelphia Clam Soup. 25 razor clams. 1 quart milk. J/2 large onion, grated. J/2 cup butter. 1 tablespoon chopped parsley. 3 potatoes. 2 large tablespoons flour. Salt and pepper

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