Clam Chowder.
- 100 clams.
- 1 sliced onion.
- 12 butter or other small crackers, that can be split.
- 12 tomatoes, peeled and chopped.
- 1 tablespoonful minced parsley and half the quantity of mixed thyme, summer savory and sweet marjoram.
- A large pinch of mace and the same of cayenne pepper.
- 1 cup of milk—hot—for soaking the crackers, and butter for spreading them.
- 3 tablespoonfuls butter for chowder.
- Salt.
Put a layer of clams in the bottom of a soup-pot, next one of sliced tomatoes and onion. Sprinkle with seasoning, and drop bits of butter upon them. More clams, more tomato, etc., until all are in. Pour on the liquor—there should be at least three pints—cover, heat slowly for half an hour, then boil quite briskly for twenty minutes. Meanwhile, soak the split crackers—covered—in the boiling milk. When soft all through, butter thickly, and keep warm over boiling water until the soup is ready. Then line a hot tureen with them, and pour in the chowder. Pass sliced lemon with it.