Clam Chowder
4 cups clams 4 cups potatoes cup onion cup salt pork cut in cubes 2 tablespoons flour 1 teaspoon salt 1 teaspoon tabasco sauce 2 cups boiling water 4 cups milk, scalded 2 tablespoons butter Remove heads from clams and chop. Parboil potatoes.
Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion, and salt pork in layers in the kettle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.