Reference > Farmer's Cookbook > SOUPS > Clam Bouillon
  Bortchock Consommé Oyster Stew  
CONTENTS · BIBLIOGRAPHIC RECORD

Clam Bouillon

Wash and scrub with a brush one-half peck clams, changing the water several times. Put in kettle with three cups cold water, cover tightly, and steam until shells are well opened. Strain liquor, cool, and clear.


CONTENTS · BIBLIOGRAPHIC RECORD
  Bortchock Consommé Oyster Stew  
 
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