Fish Broth with Clams

Heat two ounces of butter in a saucepan, add to it two ounces of minced onions, an ounce of carrots, two ounces of turnips and two leeks. Fry colorless, then put in two pounds of the heads and bones of fish and moisten it to its height with water, adding an ounce of celery, one tomato, a little thyme, bay leaf, parsley and salt. Cover and cook for twenty-five minutes, then strain through a sieve, return it once more to the saucepan adding a quart of clams and their juice; boil, strain again through a fine sieve, taste and serve in cups.