No. 195 Stewed Clams
Take 50 large sand clams from their shells; put them in their own liquor and water in equal parts nearly to cover them; put them in a stewpan over a gentle fire for ½ hour; take off all scum; add I teacup butter, in which is worked 1 tablespoonful of flour, and pepper to taste. Cover stewpan and let simmer 15 minutes longer. Pour over toast. Milk can be used for water. Will taste better.