12 clams in the shell

2 cups water

Paprika

Purchase large clams in the shells. Scrub them thoroughly with a brush, place them in a kettle with cold water, closely covered, and bring water to the boiling-point. As soon as the shells have opened, remove them from the broth. The clams may be served at once, in the half-shell, or taken from the shells and kept to be served in any form desired. Let the broth settle, strain, being careful not to pour out the sandy sediment, reheat, add a little red pepper or paprika, and serve hot. Twelve good-sized clams should make enough broth for six persons, but if there does not seem to be sufficient, add a little boiling water or milk. Clam broth seldom needs added salt. Water wafers heated in the oven, or divided crackers toasted on their broken surfaces, buttered and heated for a few minutes in the oven, are generally served with this broth.

Clam broth may be served, hot or cold, in cups with a heaping teaspoon of whipped cream, into which has been beaten a little salt and pepper placed upon the top of each cup. The cream adds richness to the flavor of the soup and increases its nourishing properties.

Clam Broth 41Clam Broth 42