Home › The World's Kitchen › Clam Broth with Rice

Clam Broth with Rice

Open twelve large, fresh clams and place in a saucepan with all their liquor, three pints cold water and four branches celery. Place on the fire, season with two saltspoons cayenne pepper, adding a teaspoon butter, and let boil for five minutes, then strain the broth through a cheesecloth into a saucepan. Plunge two ounces raw rice into a pint boiling water with half teaspoon salt and boil for twenty-five minutes. Drain on a sieve, then add the rice to the clam broth and boil for ten minutes. Pour it in six cups and serve.