Bellevue Bouillon Recipe

50 large clams
2 quarts of water
12 whole peppercorns
1/2 teaspoonful of celery seed
Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup
kettle, the bottom of which has been covered with a pint of boiling water.
Boil rapidly, take the clams out with a skimmer, and put in another lot,
and so continue until all the clams have been cooked. Remove them from the
shells, saving all the liquor. Chop and return them, with the liquor and
remaining water, to the soup kettle. Simmer gently a half hour, then add
the peppercorns, crushed, and the celery seed. Cover the kettle, take it
from the fire and allow it to stand until perfectly cold. Strain through
two thicknesses of cheese cloth. Reheat to serve.
This will serve fifteen persons.

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