Note 130 — INDEX
Reading edition
No. 130. Bisque of Clams.—Boil one quart of small clams out of the shell in their own liquor for five minutes, then drain. Put in saucepan, four oz. butter, with two oz. flour, heat smooth and add the clams and their liquor, a little salt, pepper and a speck of cayenne, then stir in one quart boiling milk, boil up and serve.