Clam Soup
"First catch your clams along the ebbing edges Of saline cores you'll find the precious wedges With backs up, lurking in the sandy bottom; Pull in your iron rake, and lo, you've got 'em.
Take thirty large ones, put a basin under, Add water (three quarts) to the native liquor, Bring to the boil (and by the way, the quicker It boils the better, if you do it cutely).
Now add the clams, chopped up and minced minutely, Allow a longer boil of just three minutes, And while it bubbles, quickly stir within its Tumultuous depths, where still the mollusks mutter, Four tablespoons of flour and four of butter, A pint of milk, some pepper to your notion; And clams need salting, although born of ocean; Remove from fire (if much boiled they will suffer, You'll find that India rubber isn't tougher), After it is off add three fresh eggs well beaten; Stir once more, and ready to be eaten.
Fruit of the wave; Oh dainty and delicious!
Food for the gods; Ambrosia for Aspicius!
Worthy to thrill the soul of sea-born Venus Or titillate the palate of Silemus.”