¹⁄₂ pk. clams in the shell or 1 qt. clams
1 qt. potatoes, cut in ³⁄₄ inch dice
1 cup water
1¹⁄₂ inch cube fat salt pork
1 tablespoon salt
¹⁄₈ teaspoon pepper
4 tablespoons butter
1 qt. scalding hot milk, or
6 or 8 soda crackers, broken or crumbled
2¹⁄₂ cups stewed tomatoes
Wash the clams in a strainer, pick them over, to see that there are no
bits of shell with them, and cut off the soft parts. Chop the hard parts
or cut them into small pieces. Cut the pork into pieces, try out the
fat, and fry the onion in it. Put all the ingredients together, except
the crackers and the milk, if that be used, into a cooker-pail. Bring
them to a boil and put them into the cooker for from one to two hours.
Reheat the soup and add the milk and crackers.
Serves ten to sixteen persons.