The clam chowder so popular in the restaurants as a lunch dish is more of a stew than a soup, being thick with clams and potatoes; a large plate of it makes a hearty meal for a person. It is consequently unsuitable to serve as soup at hotel dinners. The Coney Island chowder contains tomatoes and herb seasonings. Take 1 quart of clams and their liquor - or a large can.

1 quart soup stock (or water).

1 quart raw potatoes cut in pieces.

1 large onion.

Butter size of an egg.

A slice of ham - or knuckle bone.

1 pint tomatoes chopped.

1 teaspoon mixed thyme and savory.

6 cloves, 1 bay leaf, parsley.

1 teaspoon each black pepper and salt.

The different articles should be made ready separately and placed conveniently for use. Have the clams scalded and then cut in pieces and the liquor saved. Cut the potatoes in large squares and slice the onions. An hour before dinner put the butter and ham in a saucepan together, and the onions on top and set over the fire. Put the cloves inside of a little bunch of parsley and tie it and the bayleaf together and throw in on top of the onions, and also the powdered or minced thyme and savory, and put on the lid, and let stew slowly. In about 15 or 20 minutes or before the ham and onions begin to brown put into the same saucepan the quart of soup stock, the clam liquor and potatoes, tomatoes, pepper and salt and let cook until the potatoes are done, then put in the cut clams. Take out the soup bunch and piece of ham, let boil up once with the clams in.

It is expected that the potatoes will sufficiently thicken this chowder without the use of flour but they should not be allowed to boil so much as to disappear altogether.

Cost of material - clams 40, soup-stock 4, potatoes and onion 2, butter 4 ham 2, tomatoes 5, seasonings 2, 59 cents for 3 quarts or 20 cents per quart or 5c per ordinary plate of 1/2 pint. The first-class restaurant price per pint plate or bowl with table extras added is 25c.