Lunch
Clam and Oyster Soup
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- 1 pint clams
- 1 pint oysters
- 4 cups milk
- 1 slice onion
- 2 blades mace
- Sprig of parsley
- Bit of bay leaf
- ⅓ cup butter
- ⅓ cup flour
- Salt and pepper
Historical transcription
Source method
- 1
Clean and pick over oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. 132 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 cheese-cloth. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Thicken with butter and flour cooked together, add soft part of clams, and cook two minutes. Season with salt and pepper.
Nutrition pending
No invented nutrition numbers.
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