Clam And Tomato Bisque Recipe

• 1 quart clams
• 2 cups cream
• 1½ cups cold water
• 1 cup stewed and strained
• 1/3 cup butter
• Tomatoes
• 1/3 flour
• 1/8 teaspoon soda
• ½ onion
• Salt
• Cayenne

1. Pour water over clams, then drain.
2. To water, add hard part of clams, finely chopped.
3. Heat slowly to boiling-point, cook twenty minutes, then strain.
4. Cook butter with onion five minutes; remove onion, add flour, and gradually clam water.
5. Add cream, soft part of clams, and, as soon as boiling-point is reached, tomatoes to which soda has been added.
6. Season with salt and cayenne, and serve at once.

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