Clam Soup
1/2 teaspoon chopped parsley 1 rolled cracker 2 tablespoons butter 1/2 teaspoon flour Wash the clam shells very clean; place them in a pan in the oven for about five minutes, or until the shells open; then remove them from the shells, saving all the juice. Unless the clams are small chop them very fine. Heat the milk; add the juice, the mace, parsley, egg, rolled cracker, and the butter mixed with the flour. Last of all add the clams; bring to a boil and serve.