Clam Broth and Puree

Put one pint of clams into a saucepan with their own juice and a little water; cover the saucepan and set it on the fire, removing it after the first boil, then drain, and strain the liquor through either a fine sieve or else a napkin; serve it in cups. The clam puree to be prepared as follows: Pound the clams; after they are reduced to a paste, then moisten them with their own liquor, and as much water, and strain through a sieve. For either plain broth or puree, a little milk and butter may be added.