Stewed Clams

Original Instructions

1. 1

   Wash clean as many round clams as required; pile them in a large iron pot, with half a cupful of hot water in the bottom, and put over the fire

2. 2

   as soon as the shells open take out the clams, cut off the hard, uneatable 'fringe' from each with strong, clean scissors, put them into a stewpan with the broth from the pot, and boil slowly till they are quite tender

3. 3

   pepper well and thicken the gravy with flour stirred into melted butter

4. 4

   Or, you may get two dozen freshly opened very small clams. Boil a pint of milk, a dash of white pepper and a small pat of butter. Now add the clams. Let them come to a boil and serve. Longer boiling will make the clams almost indigestible