Bisque of Clams and Green Peas
Cut a slice of fat salt pork (about two ounces) in bits; cook in a saucepan until the fat is well tried out but not in the least browned; add a small onion, cut in thin slices, two new carrots, cut in slices, one or two branches of celery, broken in pieces, and stir and cook until softened and yellowed a little; add one pint of green peas, a branch of parsley and a pint of water and let cook till the peas are tender, then press through a sieve. Cook one pint of fresh clams in a pint of boiling water five minutes; drain the broth into the pea purée; chop the clams and add to the purée. Melt one-fourth a cup of butter; in it cook one-fourth a cup of flour; stir until frothy, then add one quart of milk and stir until boiling. Add to the other ingredients and let boil once. Add salt and pepper, as needed, and from one-half to a whole cup of cream.