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Clam Chowder (Fifty hard-shell clams medium)

Fifty hard-shell clams (medium size); strain juice, add one quart of water, one-fourth pound of fat salt pork cut up and browned in bottom of pot before anything is added; six mediumsized potatoes, two onions (chopped), one can of tomatoes, celery, parsley, pepper and salt to taste. Cook pork and vegetables and clam juice two and one-half hours; add clams twenty minutes before serving.

— Mrs. F. T. Beach