How to make clam chowder – from the Ashburton Guardian, 1900

“Twenty-five clams, one-half pound salt pork chopped fine, six potatoes sliced thin and four onions sliced thin. Put pork in kettle after cooking a short time and add potatoes, onions and juice of clams. Cook 2-1/2 hours and then add clams. Fifteen minutes before serving add two quarts of milk.”

Ashburton Guardian, 6 April 1900, page 4. Short and to the point. It looks like it’ll make a good quantity – 500 grams of salt pork and 1.9 litres of milk. I suppose the clams are meant to be added right at the end. Not seafood chowder as we know it.