Clam Soup, American
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
Contains
MilkMolluscs
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Boil the juice of the clams, after careful straining, season with salt, cayenne, and strained lemon-juice, and, if liked, a grate or two of nutmeg ;
- enrich with drawn butter and a spoonful of cream, and thicken with cracker-crumbs.
- The clams are to be cut up small, and boiled for half an hour, the lemonjuice and cream being added at the moment of serving.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Sieve