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Clam Bouillon

Clam bouillon made according to the following recipe is excellent. Wash thoroughly six clams in their shells, then put them in a sauce pan with a pint of boiling water, and bring to a boiling point. When the shells are open, remove the clams and hold each one separately over the saucepan and pierce well with a fork, letting the juice escape. Cover and cook again for twenty-one minutes longer, then strain through two thicknesses of cheese cloth. Add a cup of rich cream and a tablespoonful of soft butter, and serve very hot. A spoonful of whipped cream may be added to each cup of bouillon.