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Clam Chowder

4 cups potatoes cut in 3/4-inch cubes 1½ inch cube fat salt pork 1 sliced onion 1 tablespoon salt 1/8 teaspoon pepper 4 tablespoons butter 4 cups scalded milk 8 common crackers Clean and pick over clams, using one cup cold water; drain, reserve liquor, heat to boiling-point, and strain. Chop finely hard part of clams; cut pork in small pieces and try out; add onion, fry five minutes, and strain into a stewpan. Parboil potatoes five minutes in boiling water to cover; drain, and put a layer in bottom of stewpan, add chopped clams, sprinkle with salt and pepper, and dredge generously with flour; add remaining potatoes, again sprinkle with salt and pepper, dredge with flour, and add two and one-half cups boiling water. Cook ten minutes, add milk, soft part of clams, and butter; boil three minutes, and add crackers split and soaked in enough cold milk to moisten. Reheat clam water to boiling-point, and thicken with one tablespoon butter and flour cooked together. Add to chow der just before serving.

The clam water has a tendency to cause the milk to sepa rate, hence is added at the last. 1 quart clams