2 doz. fresh clams 2 cups liquid 1/2 cup diced celery 2 cups medium white sauce, made with half cream
Chop the fresh clams, strain the liquor through cheesecloth, add enough water to make up the required 2 cups liquid. Simmer the clams, celery and liquid for 10 minutes, then press mixture through sieve. Add the medium white sauce, heat and serve, topped with paprika.