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MUSHROOM-CLAM BISQUE 2 four ounce cans mushroom stems and pieces 4 tablespoons butter 2 eight ounce bottles of clam juice 2 seven ounce cans minced clams 1 chopped celery stalk 1 chopped small onion 2 cups light cream 1 teaspoon salt paprika to taste Reserve mushroom liquid. In a pot cook stems and pieces in butter for 3 minutes. Blend in clam juice, minced clams and mushroom liquid. Cook for 3-4 minutes. Add celery and onions. Bring to a boil. Add cream and salt. Cook until heated. Garnish with paprika. ...serves 6...