Ingredients
- 10 1/2 consomme
- 8 oz bottle clam juice
- 1/2 c whipping cream
- 2 ts lemon juice
- 1/2 ts salt
- 1 package water
Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis
