12 oysters
12 clams, steamed, shelled
1 qt. mussels, steamed, shelled
6 shrimp, boiled and shelled
1 stalk celery, chopped
1 med. size onion, finely chopped
2 leeks, finely chopped
1/4 lb. butter
1 pt. milk
3/4 lb. potatoes, diced
1 c. light cream
3 egg yolks, beaten
Pilot crackers

Cook oysters in their liquor just until edges curl; drain. Prepare other shellfish as directed. Dice the celery, onion, leeks and fry gently in the butter. Add 1/2 cup each of oyster and clam liquor, the milk, and the diced potatoes. Cook for 20 minutes, then press through a sieve.

Heat the cream, pour over beaten egg yolks, beating constantly. Add to soup just before serving. Then place the prepared shellfish into a soup tureen, and pour the liquid over it. Serve with pilot crackers.