Name: Clam Soup
Ingredients: 30 large clams; 3 quarts water

Clam Soup

Ingredients

30 large clams
3 quarts water

Directions

Catch the clams and place them in a basin.
Open the clams with a knife and add their liquor to the water.
Bring the mixture to a boil.
Chop the clams finely and add them to the boiling water.
Boil for an additional 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 flavor and protein of the soup, and their liquor adds savory sea flavor.
Water: Forms the liquid base that carries the clam flavor and cooks the clams.

“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.