Clam Chowder

Ingredients

• 1 quart potatoes, sliced
• ½ cup butter
• 1 tablespoon flour
• 4 pounds salt pork
• 1 quart hot milk
• 1 onion
• Crackers
• Clams

Directions

1. Wash the clams until clean and place them in a kettle with 1 quart of cold water.

2. Cook until the clams open, then remove from heat and skim out the clams.

3. Pour the liquid into a dish to settle, then cut off the heads of the clams when cool.

4. In the same kettle, brown the onion in the salt pork, then remove the onion and pork pieces.

5. Add the sliced potatoes and the clam liquor, being careful not to disturb the settled particles.

6. When the potatoes are soft, add the clams, seasonings, and hot milk, adding more water if desired.

7. Melt the butter, stir in the flour, and add to the chowder or to the hot milk before mixing.

8. Place crackers in a tureen and pour the chowder over them.