Separate the heads from the clams, and put them on to simmer with the water for fifteen minutes. Beat the flour and butter together, and stir into the water in which the heads of the clams are cooking. Now add the seasoning and milk; and when the mixture boils, strain into another stewpan. Chop the soft parts of the clams and add them to the soup. Now add the cracker crumbs. Boil the soup for three minutes, and serve.
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.