Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Clam Soup.

1 pint of clams.

1 pint of milk.

1/2 pint of water.

2 tablespoonfuls cracker crumbs.

1 heaping tablespoonful of flour.

1 heaping tablespoonful of butter.

1 teaspoonful of salt.

1/4 teaspoonful of pepper.

Separate the heads from the clams, and put them on to simmer with the water for fifteen minutes. Beat the flour and butter together, and stir into the water in which the heads of the clams are cooking. Now add the seasoning and milk; and when the mixture boils, strain into another stewpan. Chop the soft parts of the clams and add them to the soup. Now add the cracker crumbs. Boil the soup for three minutes, and serve.