European and American cuisine

Bisque of Clams.— Twenty hard-shell clams and their liquor, 2 quarts white broth, Y^ cup rice, Y« teaspoonful white pepper, V* pint cream, and 1 bouquet. Take the clams out of their liquor with a fork ; strain the liquor into a saucepan, add the clams, and let it come to a boil. Transfer the clams to a chopping bowl, and mince them very fine ; return them to the liquor in saucepan, add 2 quarts white broth, the rice, and a bouquet made of 2 sprigs of parsley, 1 sprig of thyme, 2 blades of mace, 1 bay leaf, 2 cloves, and 6 whole peppers tied together in a bunch ; add the pepper, and boil slowly 1 hour ; then strain, add Y» pint rich sweet cream, let it get boiling Hot, but do not allow it to boil. Serve with small dice of fried bread. Bisque of Clam Bouillon.— Place a saucepan with 1 tablespoonful butter over the fire ; add 2 tablespoonf uls fine-cut onion, 1 tablespoonf ul grated carrot ; cover, and cook until the onions and carrots are done, stirring it occasionally ; then add 1 tablespoonf ul flour, stir a few minutes, add 1 pint of boiling water, 1 pint of clam bouillon, and cook 5 minutes; strain, and return the bisque to saucepan; mix the yolk of 2 eggs with a half cup cream; add slowly to the bisque, and serve with small oyster crackers. Clam Cream 8tew. — Chop fine 1 quart of clams, and strain the liquor ; place a saucepan with 2 fine-chopped white onions, 2 tablespoonfuls fiue-cut white celery, and 1 tablespoonful butter over the fire, cover, and cook 5 minutes without browning ; add 1 tablespoonful flour, cook and stir a few minutes ; then add 1 pint of boiling water and the clam liquor ; also 1 pint fine-cut potatoes, 1 even teaspoonful white pepper, and boil until potatoes are done ; add the chopped clams, and cook 6 minutes. When ready to serve, add 1 cupful rich sweet cream or Vg cup of unsweetened condensed milk. Clam Chowder. — One quart hard-shell clams, 1 cup fine-cut carrots, V, cup fine-cut celery, 1 pint fine-cut onions, 1 quart fine-cut potatoes, Vg can tomatoes, 2 quarts boiling water, 4 ounces larding pork, 1 teaspoonful salt, 1 even teaspoonful white pepper, 1 teaspoonful pulverized thyme, and 1 teaspoonful beef extract ; place the pork in a saucepan over the fire, and fry light brown ; add the boiling water, the carrots, onions, and celery, cook until the carrots are done ; then add the potatoes, salt, and pepper, and cook 10 minutes ; add the tomatoes, and cook 20 minutes longer ; then add the fine-chopped clams and their liquor, the thyme, beef extract, and a little Cayenne pepper. Melt y, tablespoonful butter in a small saucepan, add y, tablespoonful flour, stir for a few minutes over the fire ; add it to the chowder, boil 10 minutes, and serve. Clam Soup.— Chop fine 25 clams, strain the liquor; melt 1 tablespoonful butter in a saucepan, add 2 tablespoonfuls fine-chopped white onions, and cook 5 minutes without browning; then add 2 fine-rolled soda crackers, and stir a few minutes ; add 1 pint of boiling water, 1 pint of fine-cut potatoes, 1 even teaspoonful pepper, and cook 15 minutes ; add to it 1 cup canned tomatoes, and cook 10 minutes longer ; next add the clams and liquor, cook again 10 minutes ; put 1 pint of boiling milk in the tureen, pour in the soup, and serve with crackers.