If the clams are disliked, simply strain through a sieve, or cut off the hard part and use the soft only.
PUREE, OF FISH, VEGETABLES, ETC.
One pound of fresh boiled salmon, or one small can of the sealed.
Pick out all bone and skin, and, if the canned is used, pour off every drop of oil.

Shred it as fine as possible.

Boil one quart of milk, seasoning with one teaspoonful of salt, and one saltspoonful each of mace and white pepper, increasing the amount slightly if more is liked.

Thicken with two tablespoonfuls of flour, and one of butter rubbed to a cream, with a cup of boiling water; add thickening and salmon, and boil two minutes.

Strain into the tureen through a puree sieve, rubbing as much as possible of the salmon through with a potato-masher, and _serve very hot_.
All that will not go through can be mixed with an equal amount of cracker-crumbs or mashed potato, made into small cakes or rolls, and fried in a little butter for breakfast, or treated as croquettes, and served at dinner.
This thickened milk is the foundation for many forms of fish and vegetable purees.