Munchie Monday: Cream of Clam Soup

The Macculloch-Miller family handwritten cookbook includes a small number of seafood recipes including fish pudding, lobster soup, and this recipe for cream of clam soup. Cream of clam soup is included in two published cookbooks from 1896, both from New England.  Fannie Merritt Farmer (1857-1915), author of The Boston Cooking-School Cookbook, now in its 13^th edition of publication includes a cream of clam soup recipe that recommends scalding the milk with onions, mace, parsley, and bay leaf as additional ingredients. The other 1896 recipe, from Mrs. Lincoln’s Boston Cook Book: What To Do and What Not To Do in Cooking, was authored by Mrs. D. A. Lincoln, the First Principal of The Boston Cooking School. Mrs. Lincoln’s recipe for Cream of Clam Soup is even more flavorful with cayenne pepper.

 

Cream of Clam Soup—Original Recipe

Boil 1 qt. soft-shelled clams in their own liquor, with a little water added, for about 10 minutes. Turn into colander and rub through with potato masher. Add to this a quart of hot milk. Season with butter & salt & pepper to taste. Thicken a very little with flour or cornstarch.

 

Cream of Clam Soup—Adapted Recipe

5  6.5 oz. cans of minced clams or 1 qt. fresh clams, minced

4 cups scalded milk

¼ cup water

1 tsp. salt

¼ tsp. pepper

2 tablespoons butter

3 tablespoons of flour or cornstarch (gluten-free) to thicken

Scald milk in large saucepan over low-medium heat to 180 degrees, stirring frequently. Set aside. In a separate saucepan, warm clams, clam juice, and ¼ cup water over low heat (about 10 minutes). In a small bowl whisk together flour or cornstarch with five tablespoons of scalded milk. Add clams to scalded milk. Next add salt, pepper, and butter. Warm over low heat. Add flour/cornstarch thickener and continue to warm until ready to serve once thickened.

*Note this recipe does not include potatoes, onion, or pork as many New England Clam Chowder recipes do. These ingredients can be added.