Cream of Quahog Soup

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2
    dozen quahogs, reserve 1/3 cup of the liquor
  • 12
    onion, peeled and chopped
  • 3
    cups milk
  • 1
    teaspoon salt (more to taste)
  • 14
    teaspoon pepper
  • 18
    teaspoon sugar
  • 2
    tablespoons butter or 2 tablespoons bacon fat
  • 2
    tablespoons flour
  • 12
    cup cream
  • 6
    slices toast, cut into rounds
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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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