Cream Of Quahog Soup Recipe

Name: Cream Of Quahog Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 dozen quahogs, reserve 1/3 cup of the liquor; 1/2 onion, peeled and chopped; 3 cups milk; 1 teaspoon salt (more to taste); 1/4 teaspoon pepper; 1/8 teaspoon sugar; 2 tablespoons butter or 2 tablespoons bacon fat; 2 tablespoons flour; 1/2 cup cream; 6 slices toast, cut into rounds

Servings: persons

2 dozen quahogs, reserve 1/3 cup of the liquor
1/2 onion, peeled and chopped
3 cups milk
1 teaspoon salt (more to taste)
1/4 teaspoon pepper
1/8 teaspoon sugar
2 tablespoons butter or 2 tablespoons bacon fat
2 tablespoons flour
1/2 cup cream
6 slices toast, cut into rounds

1
Scrub clams, and place in a kettle with 1 1/2 cups water; cover and steam five minutes or until all are opened.
2
Allow to cool.
3
Remove from shells and drain, saving the liquor.
4
Mince clams, place in a double boiler with clam juice and onion; set over direct heat until boiling point is reached.
5
Place over boiling water; add milk, salt, pepper and sugar and heat to scalding.
6
Blend butter or bacon fat with the flour, add to hot soup and cook for about five minutes, stirring almost constantly at first to make a smooth mixture.
7
Strain to remove onion and clams.
8
Add cream and heat thoroughly.
9
Pour hot soup over a small round of toast in each soup cup.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 dozen quahogs, reserve 1/3 cup of the liquor, 1/2 onion, peeled and chopped, 3 cups milk, 1 teaspoon salt (more to taste), and more.

Yes, Cream Of Quahog Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Quahog Soup

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