Here's another old Plymouth dish made with fresh local sea clams. This was served for many years at the venerable Old Colony Club in Plymouth.
It's not hearty like a clam chowder. This has no potatoes or other vegetables or meat in it, so it's not much for a lunch on its own. It's a delicate soup course served rather like a consomme, to open a larger meal. I serve Clam Muddle in cups rather than in bowls.