clam soup
(from The Housekeeper's Encyclopedia of Useful Information for the Housekeeper, by E. F. Haskell, 1861)
Ingredients:
Instructions:
Wash clean as many clams as are needed for the family. Put them in just boiling water enough to prevent their burning. The water must be boiling hard when the clams are put in the kettle. In a short time the shells will open and the liquor in them run out. Take the clams from their shells and chop them very find. Strain the liquor in which they were boiled, through a thin cloth, and stir into it the chopped clams. Season with pepper, add salt if needed. Thicken the soup with butter rolled thin into flour. Let it boil fifteen minutes. Toast bread and cut it in small squares. lay the bread in the tureen, and pour the soup over it. If the family like onions, a little juice of onion can be added; if celery, it can be varied by the addition of a little celery cut fine. Another change can be made by adding the yolk of well beaten eggs stirred slowly into it, or rich cream can be added. Persons living on the sea-shore can make several dishes with these changes with little expense.
Ingredients:
clams, as many as are needed
pepper
salt
butter
flour
toasted bread
onion juice (optional)
celery chopped fine (optional)
egg yolk or cream (optional)
Instructions:
Wash clean as many clams as are needed for the family. Put them in just boiling water enough to prevent their burning. The water must be boiling hard when the clams are put in the kettle. In a short time the shells will open and the liquor in them run out. Take the clams from their shells and chop them very find. Strain the liquor in which they were boiled, through a thin cloth, and stir into it the chopped clams. Season with pepper, add salt if needed. Thicken the soup with butter rolled thin into flour. Let it boil fifteen minutes. Toast bread and cut it in small squares. lay the bread in the tureen, and pour the soup over it. If the family like onions, a little juice of onion can be added; if celery, it can be varied by the addition of a little celery cut fine. Another change can be made by adding the yolk of well beaten eggs stirred slowly into it, or rich cream can be added. Persons living on the sea-shore can make several dishes with these changes with little expense.
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