Clam Soup with Poached Eggs
A dish built around clams and milk.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 950 ml clams
- 950 ml milk
- 1 slice onion
- 80 ml butter
- 30 ml flour
- 7 ml salt
- 1 ml pepper
- Few gratings nutmeg
- Whites 2 eggs
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 clams, using three-fourths cup cold water; reserve liquor. Put aside soft part of clams; finely chop hard part, add to liquor, bring gradually to boiling-point, strain, then thicken with butter and flour cooked together. Scald milk with onion, remove onion, add milk and soft part of clams to stock; cook two minutes. Add seasonings, and pour over whites of eggs beaten stiff.
Nutrition (estimated, per serving)
| Calories | 337 |
|---|---|
| Protein | 27.9 g |
| Fat | 17.0 g |
| Carbs | 17.0 g |
| Fiber | 0.4 g |
| Sodium | 1571 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States