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Bisque of Clams

Open two dozen clams, wash them in their own liquor, and chop very fine. Strain the liquor through two thicknesses of cheesecloth and add it to one quart of water. Put it to boil, adding one tablespoon of chopped celery, one teaspoon of pepper and one teaspoon of parsley. Cook ten minutes, add the clams, and cook five minutes longer. Rub one tablespoon of flour in one tablespoon of butter, add to the bisque, cook three minutes, then press through a purée sieve. Return to the fire, boil up once, and add one pint of thin cream. Serve with small crackers.