Rhode Island Chowder Recipe

• 1 quart clams
• 1 cup stewed and strained tomatoes
• 3 inch cube fat salt pork
• 1 sliced onion
• ¼ teaspoon soda
• ½ cup cold water
• 1 cup scalded milk
• 4 cups potatoes cut in¾ inch cubes
• 1 cup scalded cream
• 2 tablespoons butter
• 2 cups boiling water
• 8 common crackers
• Salt and pepper

1. Cook pork with onion and cold water ten minutes; drain and reserve liquor.
2. Wash clams and reserve liquor.
3. Parboil potatoes five minutes and drain.
4. To potatoes, add reserved liquors, hard part of clams finely chopped, and boiling water.
5. When potatoes are nearly done, add tomatoes, soda, soft part of clams, milk, cream, and butter.
6. Season with salt and pepper.
7. Split crackers, soak in cold milk to moisten, and reheat in chowder.

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