1 quart clams 2 cups cream
11/2 cups cold water 1 cup stewed and strained tomatoes 1/3 cup butter
1/3 flour 1/3 teaspoon soda 1/2 onion Salt
Cayenne
Pour water over clams, then drain. To water add hard part of clams finely chopped. Heat slowly to boiling-point, cook twenty minutes, then strain. Cook butter with onion five minutes; remove onion, add flour and gradually clam water. Add cream, soft part of clams, and as soon as boiling-point is reached, tomatoes to which soda has been added. Season with salt and cayenne, and serve at once.
