1/2 peck clams
1 cupful of hot milk for each qt of clam liquor
1 tbsp flour
1 tbsp butter
salt and pepper
1 - When then shells have opened( after steaming), remove the clams at once and let them stand
in a warm place while preparing the liquor.
2 - For each quart of clam liqour use 1 cupful hot milk.
3 - Thicken with 1 tbsp flour cooked in 1 tbsp butter.
4 - Chop the clams fine and add them to the soup, seasoning to taste with salt and pepper.
5 - Let the whole heat to the boiling point, then serve.
6 - Garnish with 2 tbsp whipped cream, if desired.