Photo: Dana DeVolk
Ingredients
- two quarts of clams
Directions
1
Wash clean two quarts of clams (in the shell), cover with boiling water, let boil for twenty minutes, strain, let the bouillon settle, strain again, reheat, sea- son with pepper and salt. Serve in bouillon cups with whipped cream on top. A few of the clams can be chopped fine and added to the bouillon.
By Norton, Caroline Trask ·
Recipe sourced from
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