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Clam Broth

When frying or making a scallop of soft clams it is unwise to put in the long, hard neck portions, for they are not eaten. Use these for broth. Put them through a meat chopper, with a few whole clams, add a little water, salt as needed, and a little pepper. Simmer gently for a few minutes, strain, and serve hot or cold. This is an excellent tonic.