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Classic Seafood Recipes & Fish Recipes
Seafood Soups, Chowders, Bisques and Gumbos

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SEAFOOD SOUPS

GOMBOS (1885)
Bouille-abaisse (1885)
Cat-Fish-Soup (1851)
Chowder (1858)
Chowder (1851)
Clam Chowder (1884)
Clam Chowder (1896)
Clam Soup (1851)
Plain Clam Soup (1851)
Clam Soup (1884)
Clam Soup w/ Eggs
Clam & Oyster Soup (‘96)
Connecticut Chowder
Crayfish Bisque (1885)
Crayfish Bisque, Creole
Fish Chowder (1884)
Fish Chowder (1896)
Lobster Bisque (1896)
Lobster Chowder (1884)
Lobster Chowder (1896)
Lobster Soup (1851)
Lobster Bisque (1884)
Lobster Soup (1893)
Oyster Soup (1851)
Oyster Gumbo (1896)
Another Oyster Soup
Oyster Soup (1884)
Oyster Soup (1896)
French Oyster Soup
Oyster Stew (1896)
Water Souchy (1851)

CLAM SOUP WITH POACHED EGGS.
(Boston Cooking-School Cook Book, 1896)


    1 quart clams.
    4 cups milk.
    1 slice onion.
    1/3 cup butter.
    1/3 cup flour.
    1 1/2 teaspoons salt.
    1/8 teaspoon pepper.
    Few gratings nutmeg.
    Whites 2 eggs.


Clean and pick over clams, using three-fourths cup cold water; reserve liquor. 

Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling point, strain, then thicken with butter and flour cooked together.

Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. 

Add seasonings, and pour over whites of eggs beaten stiff.
 

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