Originally Published:
Jubilee Cook Book, 1887
Original Images:

Chowder for six persons. One and one half dozen of good sized clams, saving the liquor. Sliced potatoes, one and one-half quart; and two good sized onions. Place clams, potatoes and onions in a kettle in alternate layers, seasoning each layer with red pepper chopped fine and salt. Pour over it the liquor saved from the clams, add boiling water to cover well, and boil until the vegetables are well cooked, add a piece of butter the size of an egg. Serve hot. Be happy.