Lunch
Clam and Tomato Bisque
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 quart clams
- 1½ cups cold water
- ⅓ cup butter
- ⅓ cup flour
- ½ onion
- 2 cups cream
- 1 cup stewed and strained tomatoes
- ⅛ teaspoon soda
- Salt
- Cayenne
Historical transcription
Source method
- 1
Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam 133 water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.
Nutrition pending
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