New England Clam Chowder – from Mae West

The core of a fresh cauliflower (not the flowerettes)
2 cups beef stock, bouillon or water
1 10-ounce can clams and broth
1 tablespoon butter
1 tablespoon minced onion
2 cups heavy cream
1 sprig or 1/2 teaspoon minced parsley
Salt to taste

Dice the cauliflower. Heat the cream and stock together.  Add the cauliflower.  Simmer uncovered for 10 minutes, or until the cauliflower is the consistency of cooked potato.  Add the other ingredients and heat through.