2 quarts clams in shells cup cold water Hot water.

3 tablespoons butter.

3 tablespoons flour teaspoon salt Few grains paprika 1 cup cream.

Wash clams thoroughly, put in kettle, add cold water, cover, and cook until shells are partially opened. Strain liquor through double thickness of cheese-cloth, and add enough hot water to make one quart liquid. Brown butter, add flour and continue the browning; then pour on gradually the liquid. Bring to the boiling point and let simmer twenty minutes. Add seasonings and cream. Serve in bouillon cups with.

Pimiento Cream

Beat one-half cup heavy cream until stiff. Add the beaten white of one-half egg, two tablespoons pimiento puree and a few grains salt. To obtain pimiento puree drain canned pimientoes, dry on a towel and force through a sieve.