Clam and Oyster Soup
A dish where clams and oysters do the work.
contains glutencontains dairy
Ingredients
US
Metric
- 1 pint clams
- 1 pint oysters
- 4 cups milk
- 1 slice onion
- 2 blades mace
- Sprig of parsley
- Bit of bay leaf
- ⅓ cup butter
- ⅓ cup flour
- Salt and pepper
Make it lactose-friendly
- 4 cups milk → lactose-free milk, oat milk, or almond milk
- ⅓ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Clean and pick over the oysters, using one-third cup cold water. Reserve the liquor, and slightly chop the oysters.
- Clean and pick over the clams and reserve the liquor. Finely chop the hard part of the clams and put the soft part aside.
- Combine the chopped oysters, the chopped hard part of the clams, and the liquor from both in a pot. Heat slowly to the boiling point.
- Let simmer for twenty minutes, then strain through cheesecloth.
- Scald the milk with the onion, mace, parsley, and bay leaf. Remove the seasonings and add the milk to the strained stock.
- Cook the butter and flour together, then add to the soup to thicken it.
- Add the soft part of the clams and cook for two minutes.
- Season with salt and pepper.
Nutrition (estimated, per serving)
| Calories | 357 |
|---|---|
| Protein | 21.9 g |
| Fat | 19.7 g |
| Carbs | 23.2 g |
| Fiber | 1.4 g |
| Sodium | 639 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States