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Bisque of Clams

Carefully open thirty-six medium-sized fresh clams and place in a saucepan with all their liquor, adding one and a half quarts hot water. Cover the pan and boil for twenty minutes; drain and keep the liquor. Place the clams in a mortar and pound them to a paste, then replace the paste in the clam liquor. Heat in another saucepan one ounce melted butter, add two and a half ounces flour, stir briskly with a wooden spoon for one minute; then pour in the clam liquor, etc., into this pan, add half pint hot milk and two gills cream. Season with a teaspoon salt, two saltspoons cayenne pepper and one saltspoon grated nutmeg; mix well with the whisk and as soon as it comes to a boil, add half ounce of good butter, divided in small bits; whisk till the butter is melted. Strain through a sieve, then through a cheesecloth into a hot soup tureen and serve with bread croutons.