Reference > Farmer's Cookbook > SOUPS > Clam and Oyster Soup
  Clam Soup with Poached Eggs Cream of Clam Soup  
CONTENTS · BIBLIOGRAPHIC RECORD

Clam and Oyster Soup

1 pint clams
Sprig of parsley
1 pint oysters
Bit of bay leaf
4 cups milk
1/3 cup butter
1 slice onion
1/3 cup flour
2 blades mace
Salt and pepper

Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheesecloth. Thicken with butter and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.


CONTENTS · BIBLIOGRAPHIC RECORD
  Clam Soup with Poached Eggs Cream of Clam Soup  
 
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