No. 136 Clam Chowder
Three pints of clams; scald them and take the hearts out; 1 pint tomatoes, boil and strain them through sieve, putting a tablespoonful of sugar in them; tablespoonful fine chopped onion, and a teaspoonful thyme, a small stalk of celery, chopped fine, ¼ pound butter and 2 two tablespoonfuls of flour, mixed in a stewpan; this must be placed together with the liquor from the clams, thyme, celery, onions, tomatoes, and ½ pint of cream. Let all boil together; season with pepper and salt, mace, and nutmeg to taste. Just before dishing up put in the clams. Let it boil up once.