Читать книгу Lowney's Cook Book - Maria Willett Howard - Страница 80

 2 cups clams 2 tablespoons onion bit of bay leaf 3 tablespoons butter 4 tablespoons flour 2 cups chicken stock 1 teaspoon salt pepper and cayenne 2 cups hot cream 1 teaspoon Worcestershire Sauce

Chop clams, and cook in stock twenty minutes. Melt butter, add onions, cook five minutes; add flour, strained clam liquor, cook five minutes; add seasonings, cream, and serve.