Clam Soup

Directions

1. Put in a pot the hard part of the clams, onion, parsley, mace, and seasoning, with clam liquor increased to 1 quart with water.
2. Cook covered, a half-hour after it begins to boil.
3. Heat in another vessel the milk ; when hot, stir in the butter rolled in flour and set in a pan of hot water to keep hot after it has boiled two minutes.
4. Strain the soup back into the pot, over the soft part of the clams, the only digestible part, and simmer five minutes.
5. Pour the thickened milk into a hot tureen, stir in the soup and serve.