Bisque of Clams

Ingredients

• Twenty hard-shell clams
• 2 quarts white broth
• Y^ cup rice
• Y« teaspoonful white pepper
• V* pint cream
• 1 bouquet

Method

1. 1

   Take the clams out of their liquor with a fork; strain the liquor into a saucepan, add clams, and let it come to a boil.

2. 2

   Mince clams very fine, return to liquor, add broth, rice, and bouquet; add pepper, and boil slowly 1 hour; then strain, add cream, let it get boiling hot, but do not allow it to boil.

3. 3

   Serve with small dice of fried bread.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.

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

Cook this with the app: pantry check, scaling, and the assistant.