Take twenty-five clams, and chop fine. Pat over the úre the liquor that was drained from them, pour in a cup of water, and let boil ten minutes ; then add the chopped clams, and boil half an hour. Season to taste with pepper and salt and two tablespoonfuls of butter; let it boil again and add one quart of milk heated to scalding, stir in a tablespoonful of flour made to a cream with a little cold milk, or two crackers rolled fine. Some like a little mace and lemon juice in the seasoning. Serve without delay.