Stewed Clams, or Clam Soup
Hard clams are not fit to eat, stew them as you will. Soft clams, after the tough parts are removed, are excellent stewed with a little butter, or butter rolled in flour, as directed for oysters; but being richer than oysters, they do not need so many additions. The soup is made by thinning the juice before it boils with milk, which will curdle if thrown into the boiling liquid. Hard clams make a good soup if they are cut fine and not eaten.