Consomme De Mer

Jim Vorheis 10 1/2 oz Consomme

1 cn Water

8 oz Bottle clam juice

2 ts Lemon juice

1/2 c Whipping cream

1/2 ts Salt

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