CLAM BROTH
Boil clams in their own liquor for twenty minutes. Let the liquid settle before pouring it off. Season it with pepper and serve it very hot in cups, with a teaspoonful of whipped cream on the top of each cupful. About two dozen clams will give a quart of liquor.
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.
CREAM OF CLAMS
Steam twenty-five clams and as soon as they open remove them from the shells and strain off the liquor. Chop the clams, pound them in a mortar, and rub as much of them as possible through a purée sieve. Put three cupfuls of milk into a double boiler, cook two tablespoonfuls of butter and two tablespoonfuls of flour together, but do not let them brown, then add to the cooked butter and flour a little of the milk from the boiler to make a smooth paste, put the paste into the milk in the double boiler, and stir the mixture until it is a little thickened. When ready to serve add two cupfuls of clam liquor and the pulp which has passed through the sieve. Let it get hot, but do not let it boil or it will curdle. Season with salt, if necessary, pepper, and a dash of nutmeg. At the moment of serving add a cupful of cream and beat the whole well with an egg-whip. This receipt makes a quart and a half of soup.
CREAM OF OYSTERS
Prepare the same as the Cream of Clams.
CREAM SOUPS
Any vegetable pulp can be used for creamed soups after the rule given for Cream of Spinach.