Note 125-126 — INDEX

No. 125. Clam Chowder.—There are innumerable ways of making this chowder, every cook book has one or more recipes for it, yet, hardly any two are alike. We give recipes for two ways of making, which we do not think can be improved upon. For the first one open clams enough to make a quart without the liquor, which you save and strain for the chowder. Cut a quarter pound of salt pork into small dice shape pieces, put it into the bottom of the kettle and fry brown, without burning, adding, at the same time, four sliced onions, or more, to suit; keep stirring until the pork is all tried out and the onions slightly colored. Then add the clam water and an equal quantity of fresh water, when it boils, add six good sized potatoes, sliced very thin, or chopped, cover close and cook until the potatoes are done, have ready one quart boiling milk and add with clams, season with pepper, cover and cook, until the clams are done, pour into tureen and serve.