Clam and Oyster Soup
A dish where clams and oysters do the work.
contains glutencontains dairy
Ingredients
US
Metric
- 470 ml clams
- 470 ml oysters
- 950 ml milk
- 1 slice onion
- 2 blades mace
- Sprig of parsley
- Bit of bay leaf
- 80 ml butter
- 80 ml 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 oysters, using one-third cup cold water; reserve liquor, and add oysters slightly chopped. Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams. Heat slowly to boiling-point clams and oysters with liquor from both, let simmer twenty minutes and strain through cheese-cloth. Scald milk with onion, mace, parsley, and bay leaf; remove seasonings, and add milk to stock. Thicken with butter and flour cooked together, add soft part of clams, and cook 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