Clam and Chicken Frappé

• ¾ of a pint of chicken stock
• ½ a pint of clam liquor, whipped cream.

The clams are cooked in the usual way and their liquor strained through a cloth. It is added to strong and highly seasoned chicken stock and frozen to a “mush” as the Americans aptly describe it—to the consistency of a half-frozen water-ice, in other words. Whipped cream is served with this typically American soup.