Clam Chowder Recipe

Chop up fifty large clams; cut eight medium-sized

potatoes into small square pieces, and keep them in cold water until

wanted.

Chop one large, red onion fine, and cut up half a pound of larding pork

into small pieces.

Procure an iron pot, and see that it is very clean and free from rust;

set it on the range, and when very hot, throw the pieces of pork into

it, fry them brown; next add the onion, and fry it brown; add one fourth

of the chopped clams, then one fourth of the chopped potato, and two

pilot crackers quartered, a teaspoonful of salt, one chopped, long, red

pepper, a teaspoonful of powdered thyme and half a pint of canned tomato

pulp. Repeat this process until the clams and potato are used, omitting

the seasoning; add hot water enough to cover all, simmer slowly three

hours. Should it become too thick, add more hot water; occasionally

remove the pot from the range, take hold of the handle, and twist the

pot round several times; this is done to prevent the chowder from

burning. On no account disturb the chowder with a spoon or ladle until

done; now taste for seasoning, as it is much easier to season properly

after the chowder is cooked than before. A few celery tops may be added

if desired.