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Boston Clam Stew

Open forty-eight medium, fresh clams, place in a saucepan with their liquor, one quart cold water, two saltspoons cayenne pepper and four branches celery. Set pan on fire and as soon as it comes to a boil skim scum from surface and remove celery. Add a pint hot milk and two ounces butter, mix well, pour into a soup tureen and serve with six lightly buttered slices of toasts separately.