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Clam Chowder 1877

Chop fifty clams, peel and slice ten raw potatoes, cut into dice six onions and half pound fat salt pork, slice six tomatoes (if canned use a coffee-cup full), add a pound pilot crackers; first put pork in bottom of pot and fry, partially cook onions in pork-fat, remove the mass from pot, and put on a plate bottom side up; make layers of the ingredients, season with pepper and salt, cover with water and boil an hour and a half, adding chopped parsley to taste.


Recipe from Buckeye Cookery, published 1877