Clam Broth.
Get a dozen clams in the shell, and wash them in several waters; then soak them for an hour in a pan of cold water. On taking them from the water, put them in a stewpan and set on the fire. Add a gill of water, and, covering the stewpan, cook for fifteen minutes. Pour the liquor through a fine strainer. Taste to see if salt enough. It may be too salt; in which case add a little boiling water to the broth.