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

by Maria Parloa

Stewed Clams.

1 pint of shelled clams.

1 gill of milk.

1 tablespoonful of butter.

1/6 teaspoonful of pepper.

1 level teaspoonful of salt.

1 heaping teaspoonful of flour.

3 Boston butter crackers.

Put the milk on the fire in the double-boiler. Put the clams in a strainer and pour a quart of cold water over them. Let them drain for about one minute, and then, turning them into a stewpan, place them on the stove. Beat the butter and flour to a cream, and stir this mixture into the pan containing the hot clams. Add the hot milk, salt, and pepper, and cook for two minutes longer. Have the crackers soaked for two minutes in cold water, and then toasted. Lay them in the bottom of a deep dish, and when the clams are stewed pour them over the toast.