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serves 6
4
pounds soft shell clams
3 celery stalks
1 1/2 quarts chicken stock
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 cup whipped cream
Wash the soft shell clams thoroughly in cold water. In a soup pot,
combine clams, celery, chicken stock, salt and pepper. Bring to a boil and
simmer for 5 minutes. Remove from fire. Let stand for 10 minutes.
Strain
the broth through a fine china cap or cheese cloth.
Top each serving with
whipped cream. Serve the clams separately.
