CookEat Recipe
Clam Broth Chantilly
Fifteen opened clams simmered with their liquor, served in six part-filled cups under whipped cream. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2073. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use safe shellfish inspection/cooking and cold chain for cold branch; do not treat “own liquor” as already cooked pot liquor. Limites : Clam size, own liquor volume, six cup capacities and cream overrun unknown.
Method
Steps
Step 1
Inspect and open fifteen safe clams, retaining their own opening liquor. Add to one quart water with celery and cayenne; bring to boil, skim froth and boil five minutes as historical guide, verifying shellfish-safe 74°C endpoint.
Step 2
Strain through clean damp double cheesecloth into six cups, filling each only THREE-QUARTERS high. Whip one-and-a-half gills thick cream to stiff froth; divide over cups. Serve promptly hot OR rapidly cool broth and maintain ≤4°C for the printed cold branch.
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