Clam Chowder.
When intending to have clams in any form, get them in the shell if possible, the day before. Place them in a tub, and cover with clean water, and throw into this about a quart of Indian meal. This fattens them. When ready to use the clams, wash them thoroughly, then cover them with boiling water, and let them stand ten minutes, when they will open easily. Take them from the shell, cut off the black heads, and put the bodies of the clams in a clean dish. Strain the water in which they were scalded into the kettle in which you intend to cook your chowder. To one peck of clams allow three quarts of water. Let the water come to a boil, then thicken with half a cup flour which has been mixed with cold water, season with pepper and salt. Add the clams and a tablespoonful of butter; let it boil ten minutes. A few minutes before dishing, drop in three or four broken crackers.