Clam Bisque
2 cups chicken stock 1 teaspoon salt pepper and cayenne 2 cups hot cream 1 teaspoon Worcestershire sauce Chop clams, and cook in stock twenty minutes. Melt butter; add onions; cook five minutes; add flour, strained clam liquor; cook five minutes; add seasonings, cream, and serve. 6 crabs 2 tablespoons butter 2 tablespoons onion 1 teaspoon salt