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Bisque of Clams, Clamart

Soak a half pint split green peas in cold water for six hours, drain, place in a saucepan with a sliced each carrot, onion, two sliced each leeks and branches celery, half-pound piece salt pork, a bay leaf, clove, two quarts water, a teaspoon salt and half teaspoon pepper. Set pan on range and let simmer for an hour and a half, remove, strain puree through sieve into a basin and keep in tureen until required.

Place fifteen freshly opened large clams in a saucepan with their liquor and one and a half pints water, add two branches parsley and one branch chervil, then let boil for five minutes. Mix in a saucepan an ounce butter with two a half ounces flour, heat a minute, then strain clam broth into pan; also add peas puree and a pint milk. Continually mix with wooden spoon until it comes to a boil, finely chop clams and add to soup, with saltspoon each cayenne and grated nutmeg. Lightly mix and boil for twenty-five minutes, then add a half gill cream and half ounce butter, mix well for two minutes, remove, strain soup through a Chinese strainer into a tureen and serve with a plate of bread croutons separately.