2-1/2 dozen clams
2-1/2 cups clam liquid
6 T. flour, sifted
seasoned salt
seasoned pepper
1/2 cup celery, diced
3 T. butter
3 T. chopped parsley
1-1/4 cup milk
1-1/4 cup thin cream



Chop clams. Strain clam liquid through a cheesecloth, then add enough water to make 2-1/2 cups. Cook clams, celery, parsley and clam liquid together for 15 minutes. Press through a sieve. Keep strained clam liquid hot. Melt butter, add seasoning. Add flour.

Mix until it becomes a smooth paste. Add milk and cream, bringing to a boil. Remember to stir constantly. Add hot strained clam liquid.

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