Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Clam Soup.

Take 50 small round clams; rinse clean, and put in a kettle with a pint of water; boil for a few minutes, or until the shells gape open; empty into a pan, pick the meat from the shells, and pour the juice into a pitcher to settle; chop the clams quite small; return the juice to the fire, and as soon as hot, work in a good-sized lump of butter, with a little flour, and juice of the clams; stir in a teacup of milk; season with black pepper, and after letting this boil for two minutes, put in the clams, adding at the same time chopped cracker or nudels, and before taking up, a little chopped parsley.