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THE ART OF DRINKING
CLAM JUICE COCKTAIL
Stew two dozen chopped fresh clams
with their juice in 3 cups of water for
ten minutes. Strain through a cloth and
add
0
teaspoon of salt,
1
teaspoon of
lemon juice,
2
tablespoons of tomato
catchup, a dash of Worcestershire sauce.
Bottle and chill.
If canned clams are used
proceed the same way.
If
clam
bouillon is used add an equal
part of water and the seasoning.
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