When the onions have been cooked for ten minutes, take them, and also the pork, from the pan, and add both to the chopped clams and water. Cook for ten minutes. Into the fat remaining in the pan put the flour, and stir until smooth and frothy. Add this mixture also to the clain broth. Now put the sliced potatoes into the soup- pot, and sprinkle in the salt and pepper. Strain over the chowder the liquor in which the clams and other ingredients were cooked, and place the kettle on the fire. Cook for twenty minutes. Split the crackers, and soak them in the cold milk for one minute. Now add the soft .parts of the clams and SOUPS. 161 the crackers and milk to the contents of the soup-pot. Let all boil up once, and serve. The milk may be omitted, and one pint of strained tomatoes be substituted for it. In this case add the tomatoes when the broth and potatoes have been cooking for ten minutes, and cook twenty minutes longer. Soak the crackers in water for half a minute ; then drain them well, and add them, together with the soft parts of the clams, to the chowder. Cook for five minutes longer. * Cut the black heads from a quart of clams, and boil them gently in three pints of water for twenty minutes. Cut a quarter of a pound of salt pork into slices, and fry until brown and crisp ; then add a large onion, cut into slices, and cook slowly for ten minutes. Put a quart of pared and sliced' raw potatoes into a soup-kettle, and after placing a strainer over them, pour the onion and pork into the strainer ; then pour in the water in which the black parts of the clams were cooked. Remove the strainer, with the pork and onion, — which are of no further use. Heat the mixture in the kettle to the boil- ing-point, and add three table-spoonfuls of flour, mixed with a cupful of cold water. After boiling gently for twenty minutes, add a quart of milk that has boiled up once, a table-spoonful of butter, eight soft crackers, the soft parts of the clams, and salt and pepper to suit the taste. Boil up the chowder once, and serve. In cooking clams in any manner, remember that they are toughened by long cooking. * Danbury Clam Chowder. Use for six persons one quart of clams, one pint of canned tomatoes (or one quart of fresh tomatoes), one quart of sliced potatoes, one pint of sliced onions, one pint of water, half a teaspoonful each of powdered 11 162 MISS PARLOA'S KITCHEN COMPANION. thyme, summer savory, and sweet-marjoram, half a tea- spoonful of celery seeds (or, when it is convenient to get fresh celery, use half a pint of it, chopped fine), one- quarter of a pound of salt pork, one teaspoonful of pepper, and three teaspoonfuls of salt✪ Danbury Clam Chowder. Place a colander in a basin, and turn the clams into it. Now pour the water over the clams, stirring well with a spoon in order to make the washing a thorough one. Save the clam liquor and water that fall into the basin. Chop the clams rather fine, and put them in a cool place until the time for cooking.

AI-modernized reading of the original text

When the onions have been cooked for ten minutes, take them, and also the pork, from the pan, and add both to the chopped clams and water. Cook for ten minutes. Into the fat remaining in the pan put the flour, and stir until smooth and frothy. Add this mixture also to the clam broth. Now put the sliced potatoes into the souppot, and sprinkle in the salt and pepper. Strain over the chowder the liquor in which the clams and other ingredients were cooked, and place the kettle on the fire. Cook for twenty minutes. Split the crackers, and soak them in the cold milk for one minute. Now add the soft parts of the clams and the crackers and milk to the contents of the soup-pot. Let all boil up once, and serve. The milk may be omitted, and one pint of strained tomatoes be substituted for it. In this case add the tomatoes when the broth and potatoes have been cooking for ten minutes, and cook twenty minutes longer. Soak the crackers in water for half a minute ; then drain them well, and add them, together with the soft parts of the clams, to the chowder. Cook for five minutes longer. * Cut the black heads from a quart of clams, and boil them gently in three pints of water for twenty minutes. Cut a quarter of a pound of salt pork into slices, and fry until brown and crisp ; then add a large onion, cut into slices, and cook slowly for ten minutes. Put a quart of pared and sliced' raw potatoes into a soup-kettle, and after placing a strainer over them, pour the onion and pork into the strainer ; then pour in the water in which the black parts of the clams were cooked. Remove the strainer, with the pork and onion, — which are of no further use. Heat the mixture in the kettle to the boiling-point, and add three table-spoonfuls of flour, mixed with a cupful of cold water. After boiling gently for twenty minutes, add a quart of milk that has boiled up once, a table-spoonful of butter, eight soft crackers, the soft parts of the clams, and salt and pepper to suit the taste. Boil up the chowder once, and serve. In cooking clams in any manner, remember that they are toughened by long cooking. * Danbury Clam Chowder. Use for six persons one quart of clams, one pint of canned tomatoes (or one quart of fresh tomatoes), one quart of sliced potatoes, one pint of sliced onions, one pint of water, half a teaspoonful each of powdered thyme, summer savory, and sweet-marjoram, half a teaspoonful of celery seeds (or, when it is convenient to get fresh celery, use half a pint of it, chopped fine), onequarter of a pound of salt pork, one teaspoonful of pepper, and three teaspoonfuls of salt. Place a colander in a basin, and turn the clams into it. Now pour the water over the clams, stirring well with a spoon in order to make the washing a thorough one. Save the clam liquor and water that fall into the basin. Chop the clams rather fine, and put them in a cool place until the time for cooking.

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Danbury Clam Chowder

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