Put fifty clams into a large pot of boiling water, to make the shells open easily. Take a knuckle of veal, cut it into pieces (four calves' feet split in half will be still better) and put it into a soup-pot with the liquor of the clams, and a quart of rich milk, or cream, adding a large bunch of sweet majoram, and a few leaves of sage, cut into pieces, and a head of celery chopped small; also, a dozen whole pepper-corns, but no salt, as the saltness of the clam liquor will be sufficient. Boil it till all the meat of the veal drops from the bones, then strain off the soup and return it to the pot, which must first be washed out. Having in the mean time cut up the clams, and pounded them in a mortar, (which will cause them to flavour the soup much better,) season them with two dozen blades of mace, and two powdered nutmegs; mix with them a quarter of a pound of fresh butter, and put them into the soup with all the liquor that remains about them. After the clams are in, let it boil another quarter of an hour. Have ready some thick slices of nicely-toasted bread, (with the crust removed,) cut them into small square mouthfuls; put them into a tureen; and pour the soup upon them. It will be found excellent. Oyster soup may be made in the same manner.