Name: Clam and Chicken Frappé
Cuisine: American
Ingredients: undefined whipped cream

Wash and scrub with a brush two quarts clams, changing water several times. Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened. Remove clams from shells and strain liquor through double thickness cheese-cloth. To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned. Cool, and freeze to a mush. Serve in place of a soup in frappé glasses, and garnish with whipped cream.

whipped cream

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Kettle For steaming clams

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Cheesecloth For straining clam liquor

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Freezing container For freezing mixture to mush

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1

Wash and scrub with a brush two quarts clams, changing water several times.
2

Put in kettle with one-half cup cold water, cover tightly, and steam until shells are well opened.
3

Remove clams from shells and strain liquor through double thickness cheese-cloth.
4

To one and two-thirds cups clam liquor add two and one-half cups White Stock III, highly seasoned.
5

Cool, and freeze to a mush.
6

Serve in place of a soup in frappé glasses, and garnish with whipped cream.

Clam and Chicken Frappé

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