1 cupful clams.

1 cup of the clam liquor.

1 cup salt pork cut in dice.

2 cups sliced raw potatoes. 1 small onion.

1 teaspoon mixed salt and pepper.

1 cup milk.

1/2 cup crushed crackers.

A deep pan or crock that holds 2 quarts is needed to cook this without boiling over.

Cut the pork in dice, put it into the pan and bake it light brown. Take the pan out and strew some of the thin sliced potatoes all over the pork scraps and fat. Shave some slices of the onion over them, then half the clams, cut in small pieces, then more potatoes, onion, and the rest of the clams. Potatoes on top and the crushed crackers over all Mix the quart of milk with the clam liquor, add the pepper and salt and pour it over the crackers. . Brush a sheet of thick paper with a little meat fat, lay it on top of the chowder and bake in a moderate oven about 2 hours. It will be partly browned on top.

More liquid may be needed if the chowder boils away fast. It is done whenever the potatoes in the center are done. Dish out spoonfuls on flat dishes

Cost of material - clams 15, pork 6, potatoes 1, seasoning 2; 24 cents for 3 pints or 8 to 12 orders, or 2 or 3 cents per plate.