Creamed Clams
2 dozen clams 1 tablespoon butter 1 tablespoon flour 1/2 cup clam juice 1/2 cup rich cream Salt and paprika Chop the clams fine. Melt the butter and cook the flour in it; add the clams and juice; simmer for ten minutes and add the cream. Bring to a boil; season and serve with thin slices of buttered toast.