CLAMS STEW by www.country-cooking.com
Strain the liquor and stew them in it for about twenty minutes; make a thickening of flour, water and pepper; stir this in and let it boil up; have some bread toasted and buttered in a deep dish, and pour the clams over. Clam soup may be made by putting an equal quantity of water with the liquor, and putting in toasted bread, crackers or dumplings.
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