Kathleen Mcdonnell
2 tablespoons allspice 2 tablespoons flour Yolk of 1 egg 25 large clams in shells (alive) 1 large cup milk or cream 2 tablespoons butter Wash clams thoroughly; put in kettle with one pint boiling water and cook until shells open. Remove the clams and separate the dark part from the soft part and discard it. Chop clams finely and add them to the water in which they were cooked. Boil until thick and well cooked; then add allspice. Heat the milk.
When ready to serve, pour milk into clam broth; add the well-beaten egg yolks and a dash of red pepper, and strain.
Fondly yours,