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Clam Soup

Wash as many clams as may be required, and put them into a saucepan with just sufficient boiling water to keep them from burning. Boil them for a few minutes, and when the shells open and the juice runs out, take the clams from the shells and chop them small. Strain the liquor, and stir into it the chopped clams, season it with pepper, and thicken it with a little butter rolled in flour, and let it boil a quarter of an hour. Put little pieces of toasted bread in the tureen before pouring the soup into it. The flavour of the soup may be varied by the addition of onions or celery, or a little milk may be added, or the yolks of well-beaten eggs. Soup may be made in the same way from whelks and cockles. Time, half an hour. Sufficient, a quart of soup for three persons.