Cut the pork into small pieces, try out the fat in a frying-pan and fry the onion in it. When the fish and potatoes are cooked, drain off the fish-liquor, add all the ingredients except the milk and crackers to it, bring it to a boil and place it in the cooker for one-half hour. Add the milk and pour the chowder over the crackers in a tureen.
Serves twelve or sixteen persons.
Connecticut Chowder
Make this in the same manner as [fish chowder], substituting two and one-half cups of stewed or canned tomatoes for the milk. The tomatoes may be added to the other ingredients when they are put together. If desired, crumble the crackers and add them just before serving.
Serves ten or twelve persons.
Clam Chowder
- 1⁄2 pk. clams in the shell or 1 qt. clams
- 1 qt. potatoes, cut in 3⁄4 inch dice
- 1 cup water
- 11⁄2 inch cube fat salt pork
- 1 tablespoon salt
- 1⁄8 teaspoon pepper
- 4 tablespoons butter
- 1 qt. scalding hot milk, or
- 6 or 8 soda crackers, broken or crumbled
- 21⁄2 cups stewed tomatoes
Wash the clams in a strainer, pick them over, to see that there are no bits of shell with them, and cut off the soft parts. Chop the hard parts or cut them into small pieces. Cut the pork into pieces, try out the fat, and fry the onion in it. Put all the ingredients together, except the crackers and the milk, if that be used, into a cooker-pail. Bring them to a boil and put them into the cooker for from one to two hours. Reheat the soup and add the milk and crackers.
Serves ten to sixteen persons.