=Connecticut Clam Chowder=
3 or 4 Slices of Salt Pork 3 Potatoes 2/3 Onion 1 Cupful of Tomatoes 3 Crackers 1 Teaspoonful of Parsley 25 Soft-shelled Clams 1 Quart of Water Salt and Pepper 1 Cupful of Milk
Cut three or four slices of salt pork and fry in the bottom of a kettle. Add the potatoes cut into dice, onion shaved, a cupful of stewed tomatoes, rolled ship crackers, minced parsley, soft-shelled clams, and boiling water. Add salt and pepper to taste and cook till the potatoes are tender. A little hot milk may be added just before taking up.