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Chicken and Clam Bouillon
Mix one quart chicken stock with one quart of clam water, heat to boiling point, season with salt, pepper and cayenne. Serve in cups with whipped cream.
A Minneapolis compilation of old, new and well-tried recipes, 1901 - from amber bouillon to cooking for the sick.
Home › Bouillons › Chicken and Clam Bouillon
Mix one quart chicken stock with one quart of clam water, heat to boiling point, season with salt, pepper and cayenne. Serve in cups with whipped cream.