(Mrs. Lincoln's Boston Cook Book, 1884)

Prepare the clams by boiling in the shells, and cutting as directed for clam chowder, keeping the soft part separate from the hard.

Pour off one quart of the clam liquor after it settles, being careful not to take any of the sediment; put it on to boil, and remove the scum.

Add one pint of hot water, and season to taste with salt, pepper, cayenne, onion, and parsley. Put in the hard part of the clams.  

Simmer fifteen minutes, strain, and boil again, and when boiling thicken with the flour cooked in the butter.

Add the hot milk or cream, and the soft part of the clams; serve at once, with crackers and pickles.

Another method of preparing clam soup, if needed quickly:
Heat the clam broth to a boiling point; add the clams cut fine; season, and pour into the tureen over two eggs beaten up with the boiling milk.

The clam broth served hot with toasted crackers will often tempt a person with a capricious appetite.


GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs (‘96)
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Oyster Soup (1851)
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)



Classic Seafood Recipes & Fish Recipes




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