CLAM SOUP.
Wash the shells of a peck of clams carefully; put them to boil in two quarts of cold water; when the shells have opened, take off the liquor; return it to the soup kettle; take the clams out of the shells, put them in the pot with the seasoning; a little salt and pepper; rub in a small piece of butter, a dessert spoonful of flour; stir constantly till boiling hot; add some parsley chopped fine, and a pint of milk.