Note 124 — INDEX

No. 124. Clam Soup.—For clam soups, or chowders, it is better to open the clams raw, but if too much trouble, boil them enough to open the shells; in either case save the liquor to put in the soup. In what ever way clams are to be cooked or eaten, the black skin that covers the snout and surrounds the clam must be discarded, as well as the black part of the snout itself. Unless the clams are very small it is better to chop the hard parts before putting into soups or chowders, the soft part may be used whole. To make the soup, take the liquor from one quart of clams and put in double boiler with an equal quantity of water, season with pepper and mace and salt if needed; boil five minutes, put in the clams, cover close, and boil from five to fifteen minutes; the difference depending upon whether the clams have already been partially cooked; add one pint of boiling milk, or more to suit, thickened a little with flour and butter, or fine cracker dust; butter some split crackers and lay in bottom of tureen and pour the soup over them. This may be varied in many ways and the quantity of milk used must depend upon the amount of clam liquor available. Chopped celery, or onion, or both, improves the flavor for some people, and some like a teaspoon of chopped parsley.