Clam Bouillon
Ingredients
Directions
Combine equal parts consommé and clear white stock in a pot.
Add 1 quart of clam juice.
Season to taste and serve.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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