New England Clam Chowder Recipe
Boston Fish House Recipes, 1940s
Clean and pick over one quart of fresh opened clams, using one cup cold water, drain, reserve liquor, heat to boiling point and strain. Chop the hard part of clams very fine; cut 1-1/2 inch cube of fat salt pork in small pieces and fry; add one sliced onion to this, fry five minutes and strain into stew pan.
Parboil four cups of potatoes cut in cubes in boiling water for five minutes. Drain and put layer in bottom of stew pan, add chopped clams, sprinkle with salt, pepper and generously with flour. Add remaining potatoes, again sprinkle with salt, pepper and flour. Add 2-1/2 cups boiling water.
Cook ten minutes; add four cups of scalded milk, soft part of clams and three tablespoons butter. Boil three minutes and add eight Boston crackers (split and soaked in enough cold milk to moisten). Reheat clam water to boiling point and thicken with one tablespoon butter and flour cooked together; add to chowder just before serving. The clam water has a tendency to curdle the milk, hence this must be added last. This will serve about eight.