Chilled Clam Bouillon With Celery Seed

Ingredients

• Clams, scrubbed
• 1 pint boiling water
• Crushed peppercorns
• Celery seed

Method

1. 1 Place a pint of boiling water in the bottom of a soup kettle. Add clams a few at a time and boil rapidly. Remove cooked clams with a skimmer and repeat until all are cooked.
2. 2 Remove clams from shells, saving all the liquor. Chop the clams and return them to the kettle with the liquor and remaining water.
3. 3 Simmer gently for 30 minutes. Add crushed peppercorns and celery seed. Cover the kettle, remove from heat, and let stand until perfectly cold.
4. 4 Strain the broth through two thicknesses of cheesecloth. Reheat to serve.