Clam Chowder
Put fifty clams, with their own liquor, into a graniteware saucepan and when they have come to a boil skim out the clams and return the liquor to the fire. Cut into thin slices six ounces of salt pork, chop one medium sized onion and fry both together until brown. Stir in two tablespoons of flour, and, when the flour is cooked, slowly add the clam liquor. Flavor with one teaspoon salt, one-half teaspoon of white pepper and a saltspoon of thyme. Add three parboiled potatoes which have been cut into small cubes and cook this mixture until the potatoes are tender. Just before serving add a pint of rich milk, the clams cut into pieces and three large pilot biscuit or a larger number of hard water crackers, as preferred. If liked thicker, blend one tablespoon of butter with the same of flour, and add gradually. To make Rhode Island Clam Chowder add tomatoes either canned or fresh.