Clam Soup No.2
- Knuckle of veal
- 4 quarts of water
- Salt
- 50 middle-sized clams
- 2/3 of juice
- Pepper
- Parsley
- Thyme
- Onion
Take a knuckle of veal, and boil for three hours in four quarts of water, salted to liking, with fifty middle-sized clams, about two-thirds of juice, together with seasoning of pepper, parsley, thyme, and onion. If the clams are small, use more of them. Add to the soup small batter dumplings.
Submitted by Aug 22, 2009
15 min
30 min
45 min