Clam Chowder

Ingredients

• 50–100 clams clams
• 1 pint sweet milk
• 12 whole tomatoes
• 0.5 teaspoon ground cloves
• 1 teaspoon ground allspice
• salt
• pepper
• other articles

Instructions

1. Scald the tomatoes in boiling water and remove their skins.
2. Before putting the clams in the pot, cut away the black part of each clam.
3. Prepare and make the chowder in the same way as fish chowder, using layers of tomatoes alternating with layers of the other articles and the clams, allowing fifty to one hundred clams total.
4. Add one pint of sweet milk.
5. Season with half a teaspoon of ground cloves, one teaspoon of ground allspice, and salt and pepper to taste.