CLAM BISQUE
Boil a pint of clams in their own liquor. Chop the clams very fine and return them to the fire with the clam liquor, a quart of soup stock (chicken or veal stock preferred), half a cupful of uncooked rice, a sprig of parsley, and a bay-leaf. Boil until the rice is tender, then strain the soup through a purée sieve, pressing through as much of the clams and rice as possible. Strain a second time. Just before serving, heat it, add a cupful of cream, and beat the whole with an egg-whip.