Clam Chowder Recipe 2

Instructions

1. Rhode Island chowder has the potatoes omitted, and a quart of cider and pint of port are added.
2. Some add salt pork and potatoes to this, which is a matter of taste, but not orthodox.
3. Milk or cream should not be added, for what affinity is there between milk and clams? It is a frequent combination, it is true, but one that is almost sure to cause indigestion.
4. Take half a peck of hard or soft clams in the shell, which should be well scrubbed before they are opened.
5. Reserve the clam juice, cut off the hard part of whole); put the chopped part in a porcelain-lined kettle with enough water to cover, and cook until they begin to grow tender.
6. Meanwhile peel and slice 2 onions and 6 medium-sized potatoes, and steam a pound of sea-biscuit.
7. When the chopped clams are tender, remove them with a skimmer and put in the potatoes, onions, a pint of tomatoes, all the clams and biscuit in layers; seasoning each with salt, pepper, a little powdered sweet marjoram, savory, and thyme.
8. Then cover all with cold water and cook gently for about twenty minutes, or until potatoes and onions are tender.
9. Before serving season more if liked.