Lunch
Clam and Tomato Bisque
A turn-of-the-century lunch recipe featuring clams, with the original instructions and source page intact.
This transcription needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
What you’ll need
Ingredients
- 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
Make it happen
Directions
- 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
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.