50 clams

4 ounces salt pork

1 medium-sized onion

2 tablespoons flour 1/2 teaspoon salt

1/2 teaspoon thyme

3 potatoes

1 pint milk

1/2 teaspoon pepper

3 pilot biscuit

Put clams, with their own liquor, into a granite-ware saucepan, and when they have come to a boil skim out the clams and return liquid to the fire. Cut the salt pork into thin slices, chop the onion, and saute the two together until brown. Stir in flour, and when mixture is bubbling slowly, add the clam liquor. Season with salt, white pepper, and thyme. Add potatoes which have been cut into small cubes, and cook this mixture until the potatoes are tender. Just before serving, add milk, clams cut into pieces, and three large pilot biscuit or a larger number of hard water-crackers, as preferred. If liked thicker, blend one tablespoon of butter or other fat with the same of flour, and add gradually.

To make Rhode Island clam chowder, add tomatoes, either canned or fresh.