Fry five or six slices of fat pork crisp, and chop to pieces. Sprinkle
some of these in the bottom of a pot; lay upon them a stratum of clams;
sprinkle with cayenne or black pepper and salt, and scatter bits of
butter profusely over all; next, have a layer of chopped onions, then
one of small crackers, split and moistened with warm milk. On these
pour a little of the fat left in the pan after the pork is fried, and
then comes a new round of pork, clams, onion, etc. Proceed in this
order until the pot is nearly full, when cover with water, and stew
slowly—the pot closely covered—for three-quarters of an hour. Drain
off all the liquor that will flow freely, and, when you have turned
the chowder into the tureen, return the gravy to the pot. Thicken with
flour, or, better still, pounded crackers; add a glass of wine, some
catsup, and spiced sauce; boil up, and pour over the contents of the
tureen. Send around walnut or butternut pickles with it.