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PHILADELPHIA CLAM SOUP
PHILADELPHIA CLAM SOUP
Twenty-five small clams, one quart of milk, half a cupful of butter, one table-spoonful of chopped parsley, three
potatoes, two large table-spoonfuls of flour, salt, pepper. The clams should be chopped fine end put into a colander to
drain. Pare the potatoes, and chop rather fine. Put them on to boil with the milk, in a double kettle. Rub the butter
and flour together until perfectly creamy, and when the milk and potatoes have been boiling fifteen minutes, stir this
in, and cook eight minutes more. Add the parsley, pepper and salt, and cook three minutes longer. Now add the
clams. Cook one minute longer, and serve. This gives a very delicate soup, as the liquor from the clams is not used.
Enjoy the PHILADELPHIA CLAM SOUP!
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