Soup/Stew/Chowder Clam Soup

117. - clam soup
(from The Practical Housekeeper: A Cyclopaedia of Domestic Economy, edited by Elizabeth Fries Ellet, 1857)

(Prepared by a Dublin Lady.)​

Ingredients:

40 or 50 clams, in the shells​

1 onion​

1 bunch of minced celery​

mace​

pepper​

2 tbsp. butter​

flour​

optionally... milk​

5 egg yolks​

toasted bread​

Instructions:

Put forty or fifty clams, in the shells, with as little water as possible. When the liquor has run out from the opened shells, take the clams out and chop them fine, with an onion, a bunch of minced celery, and some mace and pepper. Put all in the soup, and thicken it with two tablespoonfuls of butter rolled in flour, and if you choose, add a little milk. Simmer twenty minutes; stir in the beaten yolks of five eggs; put bits of toasted bread into the tureen and serve.​

 

[Pat Young]

So, New England style. The much healthier Manhattan Chowder is not as popular.

 

[Greywolf]

Sounds similar to what we have in the OBX called Hatteras style. No tomato or milk. Clams, broth, onion, and carrots if I remember correctly.

 

[donna]

Albert does sound good. Always liked Cream Clam Chowder.

 

[donna]

Another one to bump for Clam Chowder Day, Feb. 25th.