8 | Bisque of Clams.
—Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread.