Ingredients:
25 clams, chopped fine
1 cup water
pepper, salt
a piece of butter as large as an egg
1 qt milk
1 tablespoon flour
Preparation:
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.
