Lowney's Cook Book / Illustrated in Colors

by Maria Willett Howard

Oyster and Clam Chowder

• 4 cups clams
  ½ cup onion
  2 cups potatoes
  3 cups tomatoes
  salt, cayenne
  4 cups oysters
  2 tablespoons butter
  2 tablespoons flour
  ½ cup salt pork fat
  Worcestershire Sauce
  1 cup water

Parboil potatoes. Remove heads from clams. Put pork fat in kettle, add onion, soft part of clams, potatoes, tomatoes, and water. Cook slowly one hour. Melt butter, add flour, and add to clam mixture. Cook five minutes, add seasonings and oysters; serve as soon as oysters are heated through.