Recipe: Clam Chowder

  • 1/3 cup half-inch cubes salt pork 1½ teaspoons salt
  • 1 onion sliced 1/8 teaspoon pepper
  • 2 cups boiling water 3 cups hot milk
  • 4 cups POTATOES cut in half-inch cubes ¼ cup sifted crumbs
  • 1 quart clams

Cook salt pork and onion slowly for ten minutes; add boiling water, and strain into chowder kettle; add POTATOES, and cook twenty minutes; remove necks of clams, chop fine, add with the soft part to the POTATOES, and cook ten minutes; add seasonings, hot milk, and crumbs, and serve with pilot crackers. The salt pork and onion may be served in the chowder if preferred.

Better Meals for Less Money, by Mary Green (Year 1909)