Clam Broth
Six large clams in their shells and a cup of water will be needed for this broth. Wash the clams thoroughly with a brush, and place them with the water in a kettle over the fire. The broth is simply the juice of the clams with the water boiled for a minute. It does not require seasoning, as clam-juice is usually salt enough. As soon as the shells open, the broth is done.
This broth and oyster-tea No. 1 are good in cases of nausea, and will be retained on the stomach when almost everything else is rejected.