Wadsworth Clam Soup

Ingredients

• twenty-five clams
• three pints of cold water
• one table-spoonful of butter
• one of flour
• half a pint of cream
• half a pint of milk
• the yolks of four eggs
• one-fourth of a teaspoonful of white pepper
• about a teaspoonful and a half of salt

Method

1. 1

   Wash and chop the clams, simmer them in cold water for three hours.

2. 2

   Rub flour and butter together, stir into boiling clams, cook for five minutes.

3. 3

   Heat milk in a double-boiler, strain clam liquor into it, add salt and pepper.

4. 4

   Beat yolks of eggs, add cold cream, stir into the mixture in the double-boiler, cook for two minutes, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 82. The excerpt below is the record exactly as published.

Wadsworth Clam Soup. Use twenty-five clams, three pints of cold water, one table-spoonful of butter, one of flour, half a pint of cream, half a pint of milk, the yolks of four eggs, one- fourth of a teaspoonful of white pepper, and about a teaspoonful and a half of salt

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