Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 61

Wash clean two quarts of clams (in the shell), cover with boiling water, let boil for twenty minutes, strain, let the bouillon settle, strain again, reheat, season with pepper and salt. Serve in bouillon cups with whipped cream on top. A few of the clams can be chopped fine and added to the bouillon.