Historic Christmas Recipes: Clam Bisque For A Christmas Dinner (1889)

Suggested Introduction to a Christmas Dinner from The Home-maker, 1889

Clam Bisque.

I quart milk.
12 clams,
1 small onion,
1 egg.

1 tablespoon flour.
1/2 tablespoon corn starch.
A pinch of chopped parsley.
A little salt.

Put the milk with the onion and clams into a double boiler, and let it simmer slowly about one hour; then stir in the cornstarch and flour, dissolved in a little cold milk. Stir till cooked and smooth. Add the salt. Put a beaten egg in the tureen; pour over it the strained soup, stirring constantly. Send to the table at once. Sprinkle the chopped parsley on top of the soup.

Kate Upson Clark.

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