Clam Chowder

Fry six slices of crisp, fat pork, after which chop them to pieces, and sprinkle
them in the bottom of a pot ; lay over a layer of clams, adding a little cayenne
or black pepper and salt, and sprinkle on a few small lumps of butter, then place a
layer of chopped onions, and another of small crackers, split and moistened with
some warm milk. Over this preparation pour a little of the fat left in the pan in
which the pork has been fried ; then repeat the layers of pork, clams, and onions,
until the pot is filled, or nearly so, then cover with water and stew slowly, keeping
the pot closely covered the while, for three-quarters of an hour, then drain off all the
liquor that will come off readily, turn the chowder into a tureen, and return the
gravy to the pot. Thicken the gravy with some flour or pounded crackers, add a
glass of wine, some catsup and a little spiced sauce, let it boil up and pour it over the
contents in the tureen. Either walnut or butternut pickles may be served with it.