Clam Chowder.
1 pint of clams.
1 pint of water.
1 pint of milk.
3 gills of potato cubes.
2 ounces of sliced salt pork.
2 tablespoonfuls of minced onion.
1 tablespoonful of flour.
2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
3 Boston butter crackers.
Wash the clams in the water and turn both into a strainer which has been placed over a bowl. Cut the soft parts of the clams from the hard, and put away in a cold place. Chop the hard parts fine and put them in a stewpan. Strain on these, through a piece of cheese-cloth, the clam water; after which place it on the fire and cook gently for twenty minutes. Fry the sliced pork for ten minutes; then add the onion, and cook ten minutes longer. Take the pork and onions from the pan and add to the chopped clams. Put the flour into the fat remaining in the pan, and stir until smooth and frothy. Add this mixture to the clam broth and cook for ten minutes longer. Now put the potato cubes in a stewpan and strain the clam broth over them. Season with the salt and pepper, and cook for twenty minutes. Split the crackers and soak them in the milk for four minutes. Add the soft parts of the clams and the milk and crackers to the cooking mixture. When all boils up, serve.
The milk may be omitted and half a pint of strained tomato be added when the potatoes and broth have been cooking for ten minutes.