Clam Bisque

Clam Bisque

24 clams in the shell

2 cups water

2 cups thin béchamel sauce

1 Tbsp. diced celery or    1 tsp. minced parsley

1 1/2 cups thin Veloute sauce

       Salt and pepper

1/2 cup cream

1. Scrub the clams thoroughly, and then pack into pot with a tight-fitting lid, using 1/2 cup water to steam.

2. When all have popped open, remove, and cool in their own liquor.

3. Shuck clams from shell put through food chopper and add strained liquor.

4. Add water, diced celery and parsley and cook 10 minutes.

5. Press through a sieve and add to the sauce.

6. Finish (See methods of preventing skin forming) and serve.

©Al (Alex-Alexander)D. Girvan. All rights reserved.