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SHELLFISH. 



Clam Soup. 



Wash as many clams as may be required, and 

 put them into a saucepan with just sufficient boiHng 

 water to keep them from burning. Boil them for 

 a few minutes, and when the shells open, and the 

 juice runs out, take the clams from the shells and 

 chop them small. Strain the liquor, and stir into 

 it the chopped clams ; season it with pepper, and 

 thicken with it a little butter, rolled in flour, and 

 let it boil for a quarter of an hour. A little celery 

 or onions may be added, or a little milk, or the 

 yolks of well-beaten eggs. 



Stewed Clams (American Dish). 



Place the clams in a stewpan with a little 

 water, and boil for half an hour, removing the scum 

 carefully ; season the juice with pepper and salt, 

 and serve in the centre of the dish with brown 

 bread and butter sippets around it. Clams can 

 also be fried in batter with Q:gg and bread-crumbs. 



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