Bisque or Puree of Clams a la Hendrick

Put sixty medium-sized opened clams into a pan, with their own juice; set it on the fire, and when they are very firm to the touch drain and pound the clams with their equal weight of cooked hominy; after all is well pounded and reduced to a paste, wet it with the clam juice poured off gently from the top, and some water in case the bisque be too thick, then pass it through a sieve or tammy and season with red pepper and very little salt if necessary, warm the bisque without boiling it, and just when ready to serve incorporate therein some fine butter and a little cream, garnish with sippets of bread fried in butter and some small pike quenelles (No. 90).