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Clam Chowder (Two dozen clams two large)

Two dozen clams, two large potatoes, six onions, one pint of tomatoes, one-half pound of salt pork, six soda biscuit. Fry out the pork in a frying pan, chop the clams, cut the potatoes in dice, also the onions. Take half of the pork and put in a pot, then half of the potatoes, onions, tomatoes, clams and biscuit. Then on top of that the rest of the pork, potatoes, onions, tomatoes, clams and biscuit. Pour over this enough liquor from the clams to just cover the contents of the pot. If there is not enough, add a little water and boil slowly for an hour. This is more like a stew than a soup and ought to be thick enough to be eaten with a fork.

— Mrs. F. W. Goodrich

Photo. Only, Copyright 1905 by the Rotograph Co.

G 4118 View of Catskill, N. P.