Clam chowder makes a rich note tious, and very excellent fish chab following ingredients, Too cups of milk, two cups of good rich stock, two cups of clam meat, 20, butter, 20x, flour, salt, pepper," little finely chopped parsley, and a small mined onion, Cream ther butter and mix it with the flawy, milk, and stock into a smooth pastes Heat slowly and stir all the. times Add the seasoning. Boil the. onion until soft; mince, and put to simmer. for 20 minutes, in a little water, with the clams' and chopped pars. ley. Strain off from the liquid, and turn the puree into the flour mix. ture already made. Five minutes more on the fire, keep stirring with wooden spoon, and the chowder is ready to be served with croutons: of toast, or, in the proper Amori-Jean way, with hot buttered biseuta,
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