(Boston Cooking-School Cook Book, 1896)
1 quart clams.
4 cups potatoes cut in 3/4 inch dice.
1 1/2 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 chowder just before serving.
The clam water has a tendency to cause the milk to separate, hence is added at the last.