Clam and Oyster Soup

Clam and Oyster Soup

Ingredients:
4 cups milk
1/3 cup butter
1 slice onion
1/3 cup flour
2 blades mace

Directions:
Salt and pepper
Clean and pick over oysters, using one−third cup cold water; reserve liquor, and add oysters
slightly chopped. 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 cheesecloth. Thicken with
butter
and flour cooked together and add soft part of clams. Scald milk with onion, mace, parsley,
and
bay leaf; remove seasonings, and add milk to stock. Season with salt and pepper.
89
Cream of Clam Soup
Make same as French Oyster Soup, using clams in place of oysters.
90
Clam Consommé
Wash two quarts clams in shell. Put in kettle with one−fourth cup cold water, cover, and cook
until shells open. Strain liquor through double thickness cheesecloth, add to four cups
consommé
Chapter VIII − SOUPS 160
The 1918 Fanny Farmer Cookbook
and clear.
91
Clam and Chicken Frappé
Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle
with
one−half cup cold water, cover tightly, and steam until shells are well opened. Remove clams
from shells and strain liquor through double thickness cheesecloth. To one and two−thirds
cups
clam liquor add two and one−half cups White Stock III, highly seasoned. Cool, and freeze to
a
mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.
92
Clam and Tomato Bisque