James Beard's Clam Soup
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INGREDIENTS 24 fresh clams, well scrubbed
4-1/2 cups half and half
Pinches of salt and cayenne pepperRemove clams from their shells, being sure to reserve their liquid.
Heat the half and half with the salt and cayenne. Bring just to a boil.
Immediately add the clams and their juice and bring the soup to boil again. Serve.
NOTE - Use cherrystone clams for this soup. Don't chop them because the whole clam looks better than the chopped. Be careful not to overcook the clams as they will get tough and stringy; as soon as the soup boils, serve it.