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Clam Soup (Twenty-five large clams)

Twenty-five large clams chopped fine; stew one hour in their own liquor and two quarts of water; strain and put over the fire; as soon as it boils add one pint of milk, thicken with a piece of butter the size of an egg, mixed well with flour; beat three eggs light and pour into the tureen, then stir hot soup in very carefully. -Mrs. Shephard.