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Rhode Island Chowder

Put into a spider one-third of a cup of fine cubes of fat salt pork, one large onion finely sliced and half a cup of water. Cook till reduced to a small quantity of rich liquor. To four cups of potato cubes which have been parboiled, add this liquor, the strained juice from one quart of clams, the hard portions of the clams finely chopped, and one pint of boiling water. Cook till the potatoes are nearly done, then add one cup of stewed, strained tomato, a quarter of a teaspoon of baking soda and the soft part of the clams. Allow this to simmer gently.

Before pouring the chowder into the tureen, add two cups of scalding milk, two tablespoons of butter, one teaspoon of salt, a dash of pepper and cayenne and a dozen small crackers.