Clam Chowder, No. 2.
For one peck of clams take six good-sized potatoes, pared and sliced thin, half an onion cut into pieces an inch square. Fry quarter of a pound of pork to a nice brown; place the pork and gravy, the potatoes and onions, in your kettle. Shake over the whole one tablespoonful of salt, two teaspoonfuls of pepper, and half a cup of flour. Strain over this four quarts of the water with which you scalded the clams. Place on the fire, and boil fifteen minutes, then add the clams and four split crackers; boil ten minutes longer, and serve.