50 clams.
1 qt. milk.
1 pint water.
2 tablespoonfuls butter.
Drain off the liquor from the clams and put it over the fire with a
dozen whole peppers, a few bits of cayenne pods, half a dozen blades
of mace, and salt to taste. Let it boil for ten minutes, then put in
the clams and boil half an hour quite fast, keeping the pot closely
covered. If you dislike to see the whole spices in the tureen, strain
them out before the clams are added. At the end of the half hour add
the milk, which has been heated to scalding, not boiling, in another
vessel. Boil up again, taking care the soup does not burn, and put in
the butter. Then serve without delay. If you desire a thicker soup stir
a heaping tablespoonful of rice-flour into a little cold milk, and put
in with the quart of hot.