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Clams

Boil the long clams, and the small round clams (with their shells on) in water enough to prevent their burning; they will boil in about five minutes; then turn into a colander; save the liquor; pour as much of the clear liquor in a stewpan as needed; put the clams from the shells into the stewpan with the clear liquor, adding little pepper; place on the fire, and as soon as boiling hot, add butter and flour braided together; let it come to a boil, and serve on sippets of toast.