Clam Chowder
One peck clams, cut them out raw and chop them, save the liquor; pare and slice eight potatoes and three onions, put them in a kettle with a quart of boiling water, add to the chopped clams and their liquor a piece of butter the size of an egg, and one pint milk, just before serving; boil potatoes and onions until done before putting in the clams. (