No Spam Recipes

Clam Soup with Poached Eggs

A dish built around clams and milk.

Soups With Fish Stock

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 1 quart clams
  • 4 cups milk
  • 1 slice onion
  • ⅓ cup butter
  • ⅛ cup flour
  • 1½ teaspoons salt
  • ⅛ teaspoon 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

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. 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.

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Nutrition (estimated, per serving)
Calories337
Protein27.9 g
Fat17.0 g
Carbs17.0 g
Fiber0.4 g
Sodium1571 mg

Source

The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States