Recipes > Soup > Clam Soup > Clam Soup

Clam Soup


  • 25 clams chopped fine
  • 1 cup of water
  • pepper
  • salt
  • piece of butter as large as an egg
  • 1 quart of milk
  • 1 tablespoon of flour


Put over the fire the liquor that was drained from the clams, and water; add the chopped clams and boil half an hour; then season to taste with pepper and salt and butter; boil up again and add milk boiling hot, stir in flour made to a cream with a little cold milk, or two crackers rolled fine. Some like a little mace and lemon juice in the seasoning.


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The White House Cookbook (1887).

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