Clam Bisque

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this
one:

Becky prepared a pasta dish for a dinner party she was giving.
In her haste, however, she forgot to refrigerate the spaghetti
sauce, and it sat on the counter all day. She was worried about
spoilage, but it was too late to cook up another batch.

She called the local Poison Control Center and voiced her concern.
They advised Becky to just boil the sauce again and it should
be fine.

That night the phone rang during dinner and one of the guests
volunteered to answer it. Becky's face dropped as the guest
called out, "It's the Poison Control Center. They want to know
how the spaghetti sauce turned out."

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            TODAY'S RECIPE
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This is one of the quickest and easiest soups you're likely to
run across, and it's mighty good too.

Clam Bisque

2 cans (6.5 oz, 185 g each) chopped clams with
their liquid
2 cups (500 ml) bottled clam juice or chicken stock
2 cups (500 ml) half-and-half or milk
1 tsp (5 ml) Worcestershire sauce
Cayenne pepper to taste
Salt and freshly ground pepper to taste
Chopped chives or parsley for garnish

Process the clams and their liquid in an electric blender until
smooth. Combine the clams with the remaining ingredients in
a pan and bring to a gentle boil over moderate heat. Garnish
with chopped herbs. Serves 4 to 6.
Received on Tue Oct 17 16:31:13 2006