Vegetable Clam Soup Recipes
French Clam Soup
Mince two dozen hard shell clams very fine. Fry ½ a minced onion
in an ounce of butter; add to it a pint of hot water, a pinch of
mace, four cloves, one all spice and six whole pepper corns. Boil
fifteen minutes and strain into a saucepan; add the chopped clams
and a pint of clam-juice or hot water; simmer slowly two hours;
strain and rub the pulp through a sieve into the liquid. Return
it to the saucepan and keep it lukewarm. Boil three ½-pints of
milk in a saucepan (previously wet with cold water, which prevents
burning) and whisk it into the soup. Dissolve a teaspoonful of flour
in cold milk, add it to the soup, taste for seasoning; heat it mildly
to near the boiling point; pour into a tureen previously heated
with hot water, and serve with or without pieces of fried bread, called
croutons (see crouton recipe) in kitchen French.
Ordinary Clam Soup
25 clams chopped fine. Put over the stove the liquor that
was drained from them, and a cup of water; add the chopped clams
and boil ½ an hour; then season to taste with pepper and salt
and a piece of butter as large as an egg; boil up again and add
one quart of milk boiling hot, stir in a tablespoon of flour made
to a cream with a small amount of cold milk, or two crackers rolled fine.
Some like a small amount of mace and lemon juice in the seasoning of their clam soup.