Clinkscales Clam Chowder
|Clams||3 Quart, picked out|
|Flour||1⁄4 Cup (4 tbs)|
|Bacon fat||5 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
Grind onions, potatoes, celery, and clams.
Put fat in bottom of pot, stir in flour.
Add ground mixture and about 1 quart of water.
Boil until vegetables are just tender.