Cream Of Quahog Soup

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.