1 qt. oysters or clams
1 qt. milk
¹⁄₄ cup butter
1¹⁄₂ tablespoons salt
¹⁄₆ teaspoon pepper
Heat the milk till it boils. Heat the oysters or clams in their liquor
which has been strained through cheese-cloth. Add the pepper and the
hot milk and put the stew at once into a cooker for one-half hour or
more. Oysters will keep for some hours without curdling if they do not
boil after the milk is added and if the salt is put in just before
serving. It will be safer to keep the clams and milk separate while in
the cooker and combine them just before serving. Less salt will be
needed for clams than for oysters.