CookEat Recipe
Clam Stew with Celery
A creamy clam and celery stew served with oyster crackers.
Method
Steps
Step 1
Cut the one well-cleaned white celery stalk into small dice and put it in a saucepan with one and a half quarts water and half a teaspoon salt.
Step 2
Boil for forty minutes, retaining the celery in its cooking liquid.
Step 3
Use forty-eight raw shucked littleneck quahog clams with all their recovered liquor.
Step 4
Strain the liquor if gritty and add both the meats and all that liquor to the celery liquid with two saltspoons cayenne.
Step 5
Boil for ten minutes, until the stew reaches 74 °C.
Step 6
Mix in one and a half pints hot milk, half a gill cream and one ounce butter.
Step 7
Bring back just to the boil, skim, and pour into a soup tureen.
Step 8
Serve oyster crackers on a separate plate.
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