Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.
57.—CLAM BISQUE
| 1 pint clams | 1/8 teaspoon pepper |
| 1 cup water | 2 cups hot milk |
| 1 slice onion | 1 tablespoon butter |
| 1/8 teaspoon soda | 2 tablespoons flour |
| ¼ teaspoon celery salt | 1 teaspoon chopped parsley |
| 1 teaspoon salt |
Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.
58.—CLAM BOUILLON
| 1 pint clams | ¼ teaspoon celery salt |
| 2 cups cold water | Dash of cayenne |
| ¾ teaspoon salt |
Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.
59.—CLEAR SOUP
| ¼ cup chopped carrot | 1 quart boiling water |
| ¼ cup chopped onion | 1 teaspoon beef extract |
| ¼ cup chopped turnip | 1 teaspoon salt |
| 2 cloves | Dash of cayenne |
| Small bit bay leaf | Few drops kitchen bouquet |
Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omitted.