In clam chowder the same rule would be followed, substituting one hundred clams for the fish, and using a small can of tomatoes if fresh ones were not in season.
STEWED OYSTERS.
The rule already given for _oyster soup_ is an excellent one, omitting the thickening.

A simpler one is to strain the juice from a quart of oysters, and add an equal amount of water.

Bring it to boiling-point; skim carefully; season with salt to taste, this depending on the saltness of the oysters, half a teaspoonful being probably enough.

Add a saltspoonful of pepper, a tablespoonful of butter, and a cup of milk.

The milk may be omitted, if preferred.