This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
2 tablespoons cornstarch.
2 tablespoons cold water.
1 quart milk.
Wash clams, put in kettle, add water, cover, bring to the boiling point, and cook until shells open. Remove clams from shells, chop finely and add to liquor; then add onion, parsley, clams, and mace and let simmer thirty minutes. Scald milk and thicken with cornstarch diluted with cold water. Cook ten minutes and add clam water, strained through a double thickening of cheese-cloth. Season with salt and pepper, and serve in bouillon cups with whipped cream.