Fifty clams; quarter of a pound of salt pork, sliced; one cupful of potato-dice, parboiled; two tablespoonfuls of flour, stirred into two of butter; two cupfuls of milk (half cream, if you can get it); four pilot biscuits ; sweet herbs, minced; salt and cayenne.

Cook the clams in their own juice for ten minutes; strain them out and set aside to cool before they are chopped. Fry sliced pork and onion together ; add the clam-liquor and the parboiled potatoes, and cook half an hour. Then add the chopped clams, cook one hour and put in the broken pilot-bread soaked in butter and water. Heat the milk, thicken with the butter and flour, pour into the tureen, and, after it, the contents of the soup-kettle. Mix up well and serve.

Clam Broth

Two dozen clams should yield a scant quart of liquor. Strain it all from them and heat the juice to a boil; skim off the scum and drop in the clams. Cook fifteen minutes and strain again, now through coarse muslin, back into the saucepan, and season with pepper and salt. Have ready a cupful of rich milk in a saucepan, stir into it a heaping tablespoonful of butter rolled in Bermuda arrow-root, and boil two minutes, stirring steadily. Pour this into the tureen, and upon this the clam-soup.

This will be found both nourishing and delicious. It is highly recommended for invalids. A teaspoonful of whipped cream laid upon each portion of the broth is a dainty touch.