3 tablespoons of flour 1/4 cup of butter or margarine, melted 1 2/3 cup of milk 2/3 cup of light cream 1 pint of fresh clams 3/4 teaspoon of salt 1 teaspoon of onion salt 1/4 teaspoon of ground nutmeg 1/8 teaspoon of ground white pepper a speck of garlic powder
Blend the flour in melted butter, stir and cook for 1/2 minute or until the mixture is bubbly. Remove from heat, stir in milk and cream. Return to heat and cook until of medium thickness, do not boil. Remove necks from clams, put necks through food chopper, using coarse blade. Combine the ground clams with remaining clams and liquid, cook below boiling point for 5 minutes or until tender. Just before serving add to sauce, stir in seasonings. If bisque thickens on standing, add hot water to desired thickness. Garnish with parsley flakes, serve with crackers. Yields 6 servings
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