Recipe: Clam Bouillon

  • 1 pint clams ¼ teaspoon celery salt
  • 2 cups cold water Dash of cayenne
  • ¾ teaspoon salt

Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.

Better Meals for Less Money, by Mary Green (Year 1909)