Ingredients

1 pint oysters

1 pint clams

4 cups milk

1/ 3 cup flour

1/ 3 cup butter

2 blades mace

1 onion, sliced

Bit of bay leaf

Sprig of parsley

Salt and pepper

Method

Clean the oysters with cold water and reserve the liquor.

Clean the clams and reserve the liquor and add to the hard parts of finely chopped clams, put the soft parts of clams aside.

Mix clams and chopped oysters in a pan and heat with the residue liquor from both. Bring it to a boil and let it cook on simmer flame for 20 minutes. Then, strain through cheesecloth.

Mix butter and flour in the mixture and add the some parts of the clams.

Mix milk, onion, mace, parsley and bay leaf and add all this to the oyster and clam stock.

Season with salt and pepper and serve hot.