Recipe

Clam Soup With Poached Eggs Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 10 months ago From the 1896 Boston-Cooking School Cook Book . This truly delicious and different soup is a hearty comfort food. Yet it is light enough to serve as appetizer and heart y enough for a brunch in a bread bowl with a side salad. Prep:10m Cook:30m Servings:6	Mystic_rive
	oldfashioned clam chowder

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Ingredients

1 quart clams.

3 cups milk.

1 cup cream

1 slice onion.

1/3 cup butter.

1/3 cup flour.

1 1/2 teaspoons salt.

1/8 teaspoon pepper.

Few gratings nutmeg.

Whites 2 eggs.

Directions

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 cream and soft part of clams to stock; cook two minutes.

Add seasonings, and pour over whites of eggs beaten stiff.

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Comments

wmhaynes 10 months ago said:
The soup recipe looks wonderful! I wonder what happens with the egg whites when you pour it over? Do they blend with the soup or stay together like a meringue?

mystic_river1 10 months ago said:
They can do either...I prefer to blend some and leave a little meringue. The best of both worlds.

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