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CLAM SOUP -2 by www.country-cooking.com
Twenty-five clams chopped fine. Put over the fire the liquor that was
drained from them, and a cup of water; add the chopped clams and boil
half an hour; then season to taste with pepper and salt and a piece of
butter as large as an egg; boil up again and add one quart of milk
boiling hot, stir in a tablespoon of flour made to a cream with a
little cold milk, or two crackers rolled fine. Some like a little mace
and lemon juice in the seasoning.
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