Philadelphia Clam Chowder, 1902 - cooking recipe

Ingredients

50 clams
1/2 lb. bacon
1 pt. milk
1 tsp. powdered thyme
1 Tbsp. chopped parsley
1 pt. canned tomatoes
1 qt. white stock
6 water crackers
1 tsp. marjoram
1 Tbsp. chopped onion
3 medium potatoes
1 tsp. salt and pepper to taste

Preparation

Put bacon into the bottom of a good-sized saucepan.
Pare and cut potatoes; dice.
Chop the clams and roll the crackers.
Put a layer of potatoes on top of bacon, then onion, thyme, marjoram, parsley, salt and tomatoes (chopped); then a layer of chopped clams and continue alternating until all ingredients have been used.
Add the stock; cover and place over a very low flame. Simmer for half hour without stirring.