Cream of Quahog Soup
Ready In: 35 mins
Serves: 6
Ingredients
Directions
- Scrub clams, and place in a kettle with 1 1/2 cups water; cover and steam five minutes or until all are opened.
- Allow to cool.
- Remove from shells and drain, saving the liquor.
- Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.
- Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.
- Blend butter or bacon fat with the flour, add to hot soup and cook for about five minutes, stirring almost constantly at first to make a smooth mixture.
- Strain to remove onion and clams.
- Add cream and heat thoroughly.
- Pour hot soup over a small round of toast in each soup cup.
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