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FISHERMAN'S CREAM OF CLAM SOUP 
1 qt. shucked steamer clams
1 qt. half and half
2 level tsp. salt
2 heaping tsp. flour
2 tbsp. butter

Drain the clams and save the juice. Put the juice in a two-quart pot and add enough water to make 1 pint of liquid. Pull the heads (the hard parts) from the clams and add to the clam juice and water mixture in a small saucepan. Simmer slowly for 15 minutes.

Place 2 cups of the half and half in a double boiler over low heat. Put the flour in a small pan and add the remaining half and half, little by little, rubbing all the time with a tablespoon around the sides of a the bowl to smooth out all the lumps.

Put this on the stove and cook 5 minutes, stirring all the time. When the milk in the double boiler begins to boil, add the flour/half and half mixture and the salt and stir for a few minutes. Strain the head part of the clams. Save the flavorsome liquid and add it to the milk in the double boiler. THROW AWAY THE HEAD PARTS.

Chop the soft parts of the clams and add to the double boiler. Cook for 3 minutes. Add the butter and serve. 6 servings.

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