Clam Bouillon is dainty mild cocktail at 1 standard drinks. Stirred with 50ml wine white and 50ml clam juice with 50ml consomme fish as well as 10ml bitters celery scrappys and served as or alongside soup dishes. Just warm mixing glass and heat cubes then warm short lowball glass and julienne cut a little celery and add to glass. Add ingredients to mixing glass, less bitters and stir well until warm and mixed and hawthorne strain into warm glass and service at 60c to 70c or 140f to 158f and sprinkle celery bitters on top and served in a old fashioned glass warm.