Fry five or six slices of fat pork crisp, and chop to pieces. Sprinkle some of the-e in the bottom of a pot, and lay upon them a stratum of clams. Sprinkle with red or black pepper and salt, and scatter over all plenty of bits of butter. Now add a layer of chopped onions, then one of small crackers split and moistened in warm milk. On these pour a little of the hot fat left from the pork, and continue the layers as before. When the pot is nearly full cover with water and stew slowly (the pot closely covered) for three-quarters of an hour. Drain off all the liquor that flows freely, and when the chowder is in the tureen return the gravy to the pot.

Thicken with flour or pounded crackers. Add a glass of wine, some catsup and spiced sauce; boil up and pour it over the chowder in the tureen.