Clams in their shells are better, as you then have more clam liquor. Wash with a small brush, and put them into a large kettle with half a cupful of water, or just enough to keep the under ones from burning; set them over the fire.

When the clams at the top have opened, take them out with a skimmer. And when they are cool enough to handle, take the clams from the shell; remove the thin skin; then with the scissors cut off all the black end, cut the leather straps into thin pieces leaving the soft part whole.

Let the clam liquor settle, and pour it off carefully. Use half water and half dam liquor. Fry the pork and onion; add the potatoes, which have been soaked. Add water to cover and bring to a boil. Lower to simmer until potatoes are tender.

When the potatoes are soft add the clam liquor, the seasoning and the clams. When warmed through add the hot milk and turn into the tureen. Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them."