OCR Text |
Show Rhode Island Clam Chowder. Three two-Inch cubes fat salt pork, one good Blzcd sliced onion, three-fourths three-fourths cup wnter, four cups potato cubes, ono quart clams, one pint boll tng wnter, one cup stowed and strained tomato, one-fourth level teaspoon tea-spoon soda, ono pint hot milk, two lovel tablespoons butter, Bait and pepper pep-per to taste, crackers. Cook tho pork, onion and three-fourths three-fourths cup water for 20 minutes, then strain and reserve tho water. Parboil the potatoes for six minutes and drain. Add tho potatoes to tho water reserved re-served from tho pork and onion, and add tho liquor drained from tho clams, also tho hard part of tho clams, chopped fine, nnd tho boiling water Cook until tho potatoes nro tender and add the tomato, soda, remaining clams, milk and butter. When very hot add tho salt and pepper and crackers, moistened In cold milk. |