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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.
Tags: Soup Recipes
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