Clam Bisque

• 2 dozen clams
• 2 cups (475 ml) clam liquid
• 5 tablepoons flour
• 1 tsp (5 ml) salt
• 1/8 tsp (1 ml) pepper
• 1/2 cup (125 ml) celery, diced
• 2 tbsp (30 ml) fresh parsley, chopped
• 2 tbsp (30 ml) unsalted butter
• 1 cup (225 ml) thin cream
• 1 cup (225 ml) milk

1. Chop the clams finely.
2. Stain the liquid through cheesecloth, and add enough water to make 2 cups (475 ml).
3. Cook clams, celery, parsley, and liquid together for 10 minutes.
4. Press through a sieve and keep hot.
5. Melt butter; add flour, salt, and pepper, and mix to smooth paste.
6. Add cream and milk and bring to a boil, stirring constantly.
7. Add strained clam liquid.
8. Serve immediately.

clams, clam liquid, flour, salt, pepper, celery, parsley, butter, thin cream, milk

Taken from online-cookbook.com/goto/cook/rpage/0014CF (may not work)