Mince two dozen hard shell clams very fine. Fry half a minced onion in an ounce of butter; add to it a pint of hot water, a pinch of mace, four cloves, one allspice and six whole pepper corns. Boil fifteen minutes and strain into a Saucepan; add the chopped clams and a pint of clam-juice or hot water; simmer slowly two hours; strain and rub the pulp through a sieve into the liquid. Return it to the Saucepan and keep it lukewarm. Boil three half-pints of milk in a Saucepan (previously wet with cold water, which prevents burning) and whisk it into the SOUP. Dissolve a teaspoonful of flour in cold milk, add it to the SOUP, taste for seasoning; heat it gently to near the boiling point; pour into a tureen previously heated with hot water, and serve with or without pieces of fried bread—called croutons in kitchen French.
The Whitehouse Cookbook, by Mrs. F.L. Gillette (Year 1887)