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Soup

Clam Soup

A simple soup made by boiling clams in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Clam Soup

Ingredients

Directions

Prepare

  1. Catch the clams from sandy coves.

  2. Put a basin under and cleave their shells open with a knife.

Make the soup

  1. Add 3 quarts of water to the clams' natural liquor.

  2. Bring the mixture to a boil quickly.

  3. Add the chopped clams and boil for 3 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Clams
Provide the main briny, savory flavor of the broth and the soup's substance.

The step that matters

Boil the clams for 3 minutes. Prolonged heat squeezes clam muscle tight, so clams turn rubbery and tough. Adding them to a boiling liquid and timing the cook closely keeps them tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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