Soft Clam Soup with Tomatoes

Ingredients

• a pint of soft clams
• two quarts of cold water
• a pint of canned or sliced tomatoes
• an onion peeled and sliced
• a small red pepper
• two teaspoonfuls of salt
• half a pint of milk
• a tablespoonful of butter
• four tablespoonfuls of finely powdered Cracker-dust

Method

1. 1

   Wash clams and strain.

2. 2

   Cut hard parts away, keeping soft parts cool.

3. 3

   Cook hard parts with clam water, tomatoes, onion, red pepper, and salt for an hour.

4. 4

   Strain, return to heat, add milk, butter, cracker-dust, and soft clams.

5. 5

   Stir until boiling, season, and serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 109. The excerpt below is the record exactly as published.

SOFT CLAM sour WITH TOMATOES. Wash a pint of soft clams in two quarts of cold water until they are perfectly 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 until the soup is nearly done ; chop the hard parts of the clams medium fine, put them into a saucepan with the water in which they were washed, a pint of canned or sliced tomatoes, an onion peeled and sliced, a small red pepper, and two teaspoonfuls of salt ; cook all these ingredients together very slowly for an hour, and then strain them through a fine colander.- After the soup has been strained, put it again over the fire, add to it half a pint of milk, a tablespoonful of butter, four tabl§- spoonfuls of finely powdered Cracker-dust

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