Home › Shellfish › Clams Cooked with Cream

Clams Cooked with Cream

Chop fifty small clams not too fine and season them with pepper and salt. Put into a stewpan butter the size of an egg, and when it bubbles sprinkle in a teaspoon of flour, which cook a few moments; stir gradually into it the clam liquor, then the clams, which stew about two or three minutes; then add a cup of boiling cream and serve immediately.

The clams may or may not be breaded.