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CHAPTER XXXVI: Clam

Clam Soup. peck clams in shells, Salt to taste, 1 teaspoonful pepper, 1 teaspoonful cayenne pepper, 1 tablespoonful chopped onion, 1 tablespoonful chopped parsley, 1 tablespoonful butter, 2 tablespoonfuls flour, 2 cupfuls milk or cream.

Prepare the clams by boiling in the shells, and cutting as directed for clam chowder, keeping the soft part separate from the hard. Pour off 1 quart clam liquor after it settles, being careful not to take any of the sediment; put it on to boil, and remove the scum. Add 1 pint hot water, and season to taste with salt, pepper, cayenne, onion, and parsley. Put in the hard part of the clams.

Simmer fifteen minutes, strain, and SOUPS boil again, and when boiling thicken with flour cooked in the butter. Add the hot milk or cream and the soft part of the clams; serve at once.