|Hard shell clams||3 Cup (48 tbs), shucked, with their liquor reserved (3 Dozens, Each About 3 Inches In Diameter)|
|Flour||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄4 Teaspoon, crumbled|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Light cream||2 Cup (32 tbs)|
1 Attach the meat grinder with the finest blade.
2 Pass the clams through the grinder or, you can chose to puree them in an electric blender.
3 Through a fine seive lined with a double thickness of dampened cheesecloth and set over a bowl, strain the clam liquor.
4 Reserve about 2 cups of the liquor.
5 In a heavy 2- to 3-quart saucepan, melt the butter over moderate heat.
6 Add the flour, stirring well.
7 Gradually pour in the clam liquor in a slow, thin stream stirring the mixture constantly with a wire whisk.
8 Cook over high heat until the mixture comes to a boil and thickens lightly.
9 Lower the heat, and stir in the clams, thyme and pepper.
10 Cover partially and simmer for 15 minutes.
11 Stir constantly, and pour in the cream.
12 Simmer for a few minutes longer to thoroughly heat the clam bisque.
13 Correct the seasoning.
14 Serve at once poured into individual heated soup plates.