Clam Chowder. (No. 1.)

One-half pound of fat salt pork; seventy-five clams; one onion, parboiled and minced; one tablespoonful of parsley; twelve Boston crackers, split and soaked half an hour in a cup of milk, slightly warmed; cold water, pepper and salt. Chop the pork and sprinkle a layer in the bottom of a pot. Cover this with the clams, also chopped, season, scatter on it minced onion, and lay in a coating of the split, soaked crackers. Proceed in this order until the materials are used up; cover with cold water and bring to a slow simmer. Cook gently forty five minutes after the bubble begins. Strain the chowder, but do not shake or press it. Put the clams and crackers into a hot tureen, the liquor back in the pot, stir in a generous tablespoonful of fine crumbs, and, if you have it, half a cupful of tomato-juice. Boil up once and pour over the chowder.

Clam Chowder. (No. 2.)

Fifty ("long") clams, chopped; eight potatoes, peeled, sliced, and parboiled ; one medium-sized onion, sliced ; two quarts of fresh tomatoes or a one-quart can; six pilot-biscuits, soaked in milk; half a pound of fat salt pork, minced; twelve whole cloves and the same of pepper-corns, tied in a lace or muslin bag; salt and paprica or cayenne to taste; two quarts of cold water. A generous teaspoonful of butter cut up in flour.

Fry the pork in your soup-pot, and when it has made enough fat, put in the sliced onion, and cook to a light brown. Pour in the water upon this, add all the other ingredients except the chopped clams and the soaked biscuits, and cook, closely covered and steadily for three hours before clams and biscuits are put into the pot. Cook half an hour longer after the boil recommences; stir in the floured butter, boil up well and serve. Pass sliced lemon and crackers with it. It is extremely nice and always popular.

Clam And Oyster Chowder. A Maryland Tidewater Recipe.

Thirty clams. The hard part is thrown away and the soft part chopped. Two large anions, minced; eight potatoes sliced and parboiled; one quart of tomatoes, peeled and cut small; thirty fine oysters (drained), served whole. Season with salt, cayenne, and Worcestershire or Harvey's sauce. One pint of cold water ; half a pound of chopped salt pork; butter.

Fry the pork in the soup-pot; add everything else except the oysters, and cook, covered, for three hours. Stir in then a table-spoonful of butter rolled in browned flour, cook one minute, drop in the oysters, simmer for ten minutes and serve.