Recipes > Soup > Clam Soup > Clam Soup

Clam Soup


  • 1 quart of clams
  • butter
  • 1 1/2 tablespoonfuls of flour
  • 1 pint of milk
  • pepper
  • salt


Boil the clams in their own liquor till they are tender; then chop them fine and return to the broth.

Stir together until smooth two tablespoonfuls of butter and the flour, and with them thicken the soup. Add very carefully the milk, stirring to avoid curdling, and add two tablespoonfuls of butter, with pepper and salt, after taking the mixture from the fire.


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The Century Cook Book (1901).

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