Clam Broth

Use 12 large hard-shelled clams for 1 pint of broth. Boil the clams and juice for 20 minutes; strain and let stand to settle; strain again carefully into a saucepan, and let broth boil up once. Season with butter and pepper - no salt -and serve in cups with whipped cream on top.

To open the clams and obtain the juice, place the clams, after they have been carefully washed with a brush and clear water, in a saucepan and let them steam until the shells open; then strain off the liquor.

Clam Chowder

1 quart clams

4 cups potatoes cut in 3/4 inch diameter I 1/2-inch cube fat salt pork 1 sliced onion

1 tablespoon salt 1/8 teaspoon pepper 4 tablespoons butter 4 cups scalded milk 8 common crackers

Clean and pick over clams, using 1 cup cold water; drain, reserve liquor, heat to boiling point and strain. Chop fine hard part of clams, cut pork in small pieces and try out; add onion, fry 6 minutes and strain into a stewpan. Parboil potatoes 5 minutes in boiling water to cover; drain and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour. Add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add 2 1/2 cups boiling water. Cook 10 minutes, add milk, soft part of clams and butter; boil 3 minutes; and add crackers split and soaked in enough milk to moisten. Reheat clam water to boiling point, and thicken with 1 tablespoon butter and flour cooked together. Add to chowder just before serving.

The clam water has a tendency to cause the milk to separate, hence is added at the last.