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CLAM CHOWDER
(Mrs. Lincoln's Boston Cook Book, 1884)
1/2 peck clams in the shells.
1/2 teaspoonful white pepper.
1 quart potatoes, sliced thin.
1 large tablespoonful butter.
A 2-inch cube of fat salt pork.
1 quart milk.
1 or 2 onions
6 butter crackers.
1 teaspoonful salt.
Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish. Clams in the shells are better, as you then have more clam liquor. Wash with a small brush, and put them in a large kettle with half a cupful of water, or just enough to keep the under ones from burning; set them over the fire.
When the clams at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shell; remove the thin skin; then with scissors cut off all the black end, cut the "leather straps" into small pieces, leaving the soft part whole.
Let the clam liquor settle, and pour it off carefully. Use half water and half clam liquor.
Fry the pork and onion the same as in fish chowder;
add the potatoes, which have been soaked and scalded, and boiling water to cover.
When the potatoes are soft, add the clam liquor, the seasoning, and the clams;
when warmed through, add the hot milk and turn into the tureen.
Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them.
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