PLAIN CLAM SOUP.
(Directions for Cookery, 1851)

TAKE a hundred clams, well washed, and put them into a large pot of boiling water. This will cause the shells to open. As they open take them out, and extract the clams, taking care to save the liquor.

Mix with the liquor a quart of water, (or what will be much better, a quart of milk,) and thicken it with butter rolled in flour.

Add a small bunch of sweet-marjoram, and a large table-spoonful of whole pepper. Put the liquid into a pot over a moderate fire.

Make some little round dumplings (about the size of a hickory nut) of flour and butter, and put them into the soup.

When it comes to a boil, put in the clams, and keep them boiling an hour. Take them out before you send the soup to table.

When the soup is done, take out the sweet marjoram.

Have ready some toasted bread cut into small squares or dice. Put it into the soup before you send it to table.

You may make oyster soup in a similar manner.
 

SEAFOOD SOUPS

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 (‘96)
Oyster Stew (1896)
Water Souchy (1851)

Classic Seafood Recipes & Fish Recipes

SEAFOOD SOUPS, CHOWDERS, BISQUES and GUMBOS

Culinary Arts and
Cooking Schools
From Amateur & Basic Cooking Classes to Professional Chef Training and Degree Programs - you will find them all here!

Please feel free to link to any pages of SeafoodFish.com from your website.
For permission to use any of this content please E-mail: james@seafoodfish.com
Original material copyright © 1990 - 2017 James T. Ehler unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.