Soft-Clam Soup

Ingredients

• 1 pint of soft Clams
• 2qts. of cold water
• 1 pint of tinned or sliced tomatoes
• an onion peeled and sliced
• a small red pepper
• 2 teaspoonfuls of salt
• pint of new milk
• 1 table-spoonful of butter
• 4 table-spoonfuls of finely-powdered cracker dust

Method

1. 1

   Clean Clams, strain water, cook hard parts with tomatoes, onion, pepper, and salt for one hour.

2. 2

   Strain, add milk, butter, cracker dust, and soft Clams, stir until boiling, and serve hot.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 378. The excerpt below is the record exactly as published.

Soft-Clam Soup. — Cleanse 1 pint of soft Clams in 2qts. of cold water until they are free from sand, and then strain the water through a towel fine enough to retain the sand. Cut the hard part of the Clams away from the soft portions, and put the latter in a cool place till the soup is nearly done ; then chop For details respecting Culinary Processes, Utensils, Sauces, <1 c., referred to, see under their special heads. TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 397 Clams — continued. the hard parts of the Clams moderately fine, put them into a saucepan with the water in which they were washed, 1 pint of tinned or sliced tomatoes, an onion peeled and sliced, a small red pepper, and 2 teaspoonfuls of salt, and cook very slowly for one hour ; then strain through a fine colander. After the soup has been strained, put it again over the fire, add to it pint of new milk, 1 table-spoonful of butter, 4 table-spoonfuls of finely-powdered cracker dust

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