Recipes > Soup > Clam Soup > Clam Soup (French Style)

Clam Soup (French Style)


  • 24 hard shell clams
  • 1/2 a minced onion
  • 1 ounce of butter
  • 1 pint of hot water
  • pinch of mace
  • 4 cloves
  • 1 allspice
  • 6 whole pepper corns
  • 3 half-pints of milk
  • 1 teaspoonful of flour


Mince clams very fine. Fry onion in butter; add to it hot water, mace, cloves, allspice and pepper corns. Boil fifteen minutes and strain into a saucepan; add the chopped clams and a pint of clam-juice or hot water; simmer slowly two hours; strain and rub the pulp through a sieve into the liquid. Return it to the saucepan and keep it lukewarm. Boil milk in a saucepan (previously wet with cold water, which prevents burning) and whisk it into the soup. Dissolve flour in cold milk, add it to the soup, taste for seasoning; heat it gently to near the boiling point; pour into a tureen previously heated with hot water, and serve with or without pieces of fried bread—called croutons in kitchen French.


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The White House Cookbook (1887).

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