Clam And Oyster Soup Recipe

Clean and pick over oysters, using one-third cup cold water; reserve liquor and add oysters slightly chopped.

Clean and pick over clams, reserve liquor, and add to hard part of clams, finely chopped; put aside soft part of clams.

Heat clams and oysters slowly to boiling-point with liquor from both. Let simmer twenty minutes and strain through cheesecloth.

Thicken with butter and flour cooked together and add soft part of clams.

Scald milk with onion, mace, parsley, and bay leaf; remove seasonings and add milk to stock.

Season with salt and pepper.