Bisque of Clams

 

 "Knuckle veal - 1 quart water - 1 small onion - parsley - bay leaf - clam liquor. Simmer one and a half hours. Strain and replace in kettle. Add 2 Tablespoons flour mixed with 2 Tablespoons butter. when soup is boiling, stir until it boils again. Add chopped clams, season,  and boil for 5 minutes. Add pint of milk or cream."

Bouillabaisse

This recipe serves 4 and comes from Mima's kitchen.

Ingredients
1/2 lb fresh cooked shrimp
1 cup sliced onions
2 garlic cloves, chopped
1/2 cup sliced fresh mushrooms
1/2 cup olive oil
1 lb raw scrod - cut in 2 inch pieces and boned
1 can tomatoes
6 fresh clams or mussels
1 frozen lobster tail, sliced - shell and all
1/4 cup chopped parsley
1 teaspoon minced thyme
2 thin slices lemon
1 bay leaf
1 Tablespoon salt
1/4 teaspoon pepper
1/4 teaspoon saffrom
4 cups water
1/4 cup dry white wine

Process

1. Saute onions, garlic, and mushrooms in olive oil for about 5 minutes. 
2. Add raw fish, tomatoes, seasoning, and water. 
3. Cover and simmer for about 35 minutes. 
4. Add frozen lobster tail, then clams. 
5. When the clams open, add the cooked shrimp, and simmer for 5 minutes. 
6. Remove bay leaf and add wine. 
7. Serve very hot with French bread.

Clams

Tomato and Clam Puree

This recipe is simple and sure to please anyone who loves soup or Clamato juice. This is actually to original Clamato because this recipe far precedes it's creation! Clamato was not created until 1969 when the Californian company Duffy Mott created juices called Seafood Blends and added clam juice with tomato juice.

Ingredients
1 small tin clam broth
1 tin tomato soup, diluted with broth and hot water.

Process

1. Mix prepared soup with clam broth and mix well.
2. Season with S and P and heat.
   
3. Serve with salted whipped cream.