No. 197 Clam Chowder
Butter a basin and line it with grated breadcrumbs or soaked crackers; sprinkle pepper and bits of butter and finely-chopped parsley; put in a double layer of clams; season with pepper and bits of butter; another layer of soaked crackers; turn a plate over the basin and bake in a hot oven for ¾ of an hour; use ½ pound of soda biscuit, and ¼ of a pound of butter for 50 clams.