Clam Chowder

 

Baba's handwriting tells me that this recipe is the real deal.It is quite likely that this recipe originated with clams straight out of the Merry Meeting Bay in Bath.

Ingredients

6 slices pork

clams - shelled

cayenne

butter

onions, chopped

crackers, split and moistened with warm milk

Process

1. Fry 6 slices pork, chop them, and sprinkle in bottom of soup pot. Reserve pork fat for the fifth step.

2. Lay one layer of clams, with the cayenne, salt, a few lumps of butter. 

3. Layer in chopped onions. 

4. Layer of crackers over this. 

5. Over all this pour the pork fat. 

6. Repeat layers until the pot is nearly filled and cover with water. 

7. Stew slowly keeping pot covered for 3/4 hour. Stir occastionally. 

8. Turn solids of chowder into tureen, returning gravy to pot. 

9. Thicken chowder with flour. 

10. Season gravy with sherry, catsup, worcestershire and let it come to a boil and pour over contents of the tureen. 

11. Serve with pickles or chutney.