Recipes > Soup > Clam Soup > Clam Soup

Clam Soup


Remove the clams from the shells as soon as they have opened (see clam broth). Put them in a warm place, until the juice is prepared. Add a cupful of hot milk to a quart of juice, and thicken it with a roux made of one tablespoonful of butter and one tablespoonful of flour; then add the clams, chopped fine, season, and bring the soup again to the boiling-point and serve. Two spoonfuls of whipped cream served on each plateful of soup is an improvement to the dish.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus