Clam Soup

Traditional New England clam soup is served with crackers and pickles.

Prepare the clams same as for steamed clams. Take one quart of the clam liquor, after it has settled, place it in a saucepan, boil, and remove the scum; then add one pint of boiling water, and season with parsley, salt, pepper, cayenne and onion. Put in the hard part of the clams, which have been previously removed, and let it simmer for fifteen or twenty minutes longer, then strain and boil once more, and while it is boiling thicken it with two tablespoonfuls of flour, cooked in one tablespoonful of butter. Pour one pint of hot cream or milk, and the soft part of the clams, and when they are all done place them on a dish, and serve with crackers and pickles.