(Mrs. Lincoln's Boston Cook Book, 1884)
1/2 peck clams in the shell.
1 tablespoonful chopped parsley.
Salt to taste.
1 heaping tablespoonful butter.
1 saltspoonful pepper.
2 heaping tablespoonfuls flour.
1/4 saltspoonful cayenne pepper.
1 pint milk or cream.
1 tablespoonful chopped onion.
Prepare the clams by boiling in the shells, and cutting as directed for clam chowder, keeping the soft part separate from the hard.
Pour off one quart of the clam liquor after it settles, being careful not to take any of the sediment; put it on to boil, and remove the scum.
Add one pint of hot water, and season to taste with salt, pepper, cayenne, onion, and parsley. Put in the hard part of the clams.
Simmer fifteen minutes, strain, and boil again, and when boiling thicken with the flour cooked in the butter.
Add the hot milk or cream, and the soft part of the clams; serve at once, with crackers and pickles.
Another method of preparing clam soup, if needed quickly:
Heat the clam broth to a boiling point; add the clams cut fine; season, and pour into the tureen over two eggs beaten up with the boiling milk.
The clam broth served hot with toasted crackers will often tempt a person with a capricious appetite.