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PLAIN CLAM SOUP. (Directions for Cookery, 1851)
TAKE a hundred clams, well washed, and put them into a large pot of boiling water. This will cause the shells to open. As they open take them out, and extract the clams, taking care to save the liquor.
Mix with the liquor a quart of water, (or what will be much better, a quart of milk,) and thicken it with butter rolled in flour.
Add a small bunch of sweet-marjoram, and a large table-spoonful of whole pepper. Put the liquid into a pot over a moderate fire.
Make some little round dumplings (about the size of a hickory nut) of flour and butter, and put them into the soup.
When it comes to a boil, put in the clams, and keep them boiling an hour. Take them out before you send the soup to table.
When the soup is done, take out the sweet marjoram.
Have ready some toasted bread cut into small squares or dice. Put it into the soup before you send it to table.
You may make oyster soup in a similar manner.
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