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Cream of Clams
1 dozen hard clams, or one bunch of soft ones.
1 quart of rich milk.
1 tablespoonful butter.
1 tablespoonful flour.
3 shakes of pepper.
Chop the clams and drain off the juice and add as much water; cook till the
scum rises, and skim this off.
Drop in the clams and cook three minutes.
Heat the milk and thicken as usual; put in the clams and juice, cook for one
minute, and strain.
Notice that there is no salt in this soup.
A cup of cream, whipped, either put on top or stirred in, is very nice.
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