Clams are a shellfish of the same family as the cockle.
Open the clams, taking care to reserve the juice which is inside and for
Bring to the boil and cook for 20 minutes; add a small spoonful of fresh leaves of thyme and sufficient crushed rusks, cream cracker biscuits or dried soup sippets to lightly thicken the soup. Cook for a further 5 minutes and serve as it is.
© 1903 All rights reserved. Published by Taylor and Francis.