Boil fifty clams in two quarts of water, mix together, and add to it a little butter and flour. Just before it is taken off the fire, stir in the yolks of two eggs, and some cream, with a few sprigs of parsley and pepper; after these are added, let it simmer a few minutes, and then serve it. If preferred the parsley may be omitted.

Clam Soup

Take a knuckle of veal and boil it in three quarts of water salted to liking, with fifty clams and their juice, together with seasoning of pepper, parsley and onions. If the clams are small use more of them. Add to the soup some small dumplings made of an egg, some butter, and flour sufficient to form a paste.