4 c chicken stock, fresh or canned, 2 c bottled clam juice
thoroughly skimmed of all surface A pinch of ground hot red pepper
fat (cayenne)
2 c fresh clam broth, or substitute ¼ c heavy cream, chilled
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Combine the chicken stock, clam broth and red pepper in a heavy 2- to
3-quart saucepan and bring to a boil over high heat. Reduce the heat to
low, cover partially, and simmer for 15 minutes.Meanwhile, in a chilled bowl, whip the cream with a wire whisk or a rotary or electric beater until it is stiff enough to stand in unwavering peaks on the beater when it is lifted from the bowl.
Taste the consommé for seasoning, then ladle it into heated individual soup plates. Float a tablespoonful of whipped cream on the surface of each portion and serve at once. Serves 6 to 8.
