Clam Soup

Prepare the clams same as for steamed clams. Take one quart of the clam
liquor, after it has settled, place it in a saucepan, boil, and remove the scum ; then
add one pint of boiling water, and season with parsley, salt, pepper, cayenne and
onion. Put in the hard part of the clams, which have been previously removed, and
let it simmer for fifteen or twenty minutes longer, then strain and boil once more, and
while it is boiling thicken it with two tablespoonfuls of flour, cooked in one table
spoonful of butter. Pour one pint of hot cream or milk, and the soft part of the
clams, and when they are all done place them on a dish, and serve with crackers and
pickles.