Put fifty clams on the fire in their own liquor, with a little salt.
When they have boiled about three minutes, strain them, and return the
liquor to the fire. Chop a medium-sized onion (two ounces) into small
pieces, and cut six ounces of pork into dice. Fry both a light color in
two ounces (size of an egg) of butter; then stir in three ounces of
flour (two table-spoonfuls). When thoroughly cooked, add the clam
liquor, half a pint of good stock or milk, the same quantity of cream, a
salt-spoonful of mace, a salt-spoonful of thyme, salt to taste, and
eight ounces of potatoes cut into dice. When these are cooked, and the
chowder is about to be sent to table, add the clams cut in dice, and
four ounces of ship-bread or crackers broken in pieces.