Clam Soup
Boil half a peck of clams fifteen minutes; then take them from the shells, clean and wash them. Have ready the stewkettle; strain the water, in which clams have been boiled; chop up clams, and put in with three or four slices of salt pork, some mashed potatoes, salt and pepper to taste. Thicken with grated cracker, and add two spoonfuls butter rolled in flour. Let it boil twenty minutes and serve.--Mrs. C.
Clam Soup.
Open the clams and chop them up fine. To twenty clams, add: 1/2 gallon water. 3 good onions. 2 tablespoonfuls butter. A small bunch of parsley and thyme.
Just before taking off, add one quart rich milk and thicken with flour.--Mrs. D.