CHICKEN AND CLAM BOUILLON WITH PIMIENTO CREAM

Wash and scrub
2 quarts soft-shell clams in shell, put in kettle with
2 cup cold water, cover and cook till shells open.

Strain liquor through double cheesecloth. Add enough
Chicken stock, well seasoned, to make 1 quart.

Add more
Seasonings if needed and serve in bouillon cups with
Pimiento cream.

Clams may be used as steamed clams, if desired.