Clam Chowder

Ingredients

• 1 peck of clams
• 1 quart of Indian meal
• boiling water

Directions

1. Get clams in the shell a day before and place them in a tub covered with clean water.

2. Add 1 quart of Indian meal to the water to fatten the clams.

3. When ready, wash the clams thoroughly and cover them with boiling water for 10 minutes until they open easily.

4. Remove the clams from their shells, cut off the black heads, and place the bodies in a clean dish.

5. Strain the water used to scald the clams into the kettle for cooking the chowder.