Fry five or six slices of fat pork crisp, and chop to pieces. Sprinkle some of these in the bottom of a pot; lay upon them a stratum of clams; sprinkle with cayenne or black pepper and salt, and scatter bits of butter profusely over all; next, have a layer of chopped onions, then one of small crackers, split and moistened with warm milk. On these pour a little of the fat left in the pan after the pork is fried, and then comes a new round of pork, clams, onions, etc. Proceed in this order until the pot is nearly full, then cover with water, and stew slowly the pot closely covered - for three-quarters of an hour. Drain off all the liquor that will flow freely, and, when you have turned the chowder into the tureen, return the gravy to the pot. Thicken with flour, or, better still, pounded crackers; add a glass of wine, some catsup and spiced sauce; boil up, and pour over the contents of the tureen. Send around walnut or butternut pickles.*
* 'Every Day's Need'.
† 'Common Sense in the Household,' by Marion Harland.
At Hong Kong there is a large consumption of Cytherea petechialis; and Cytherea arabica is said by Dr. Leon Vaillant to be eaten by the Arabs, and it is found in the Bay of Suez.†