Ripper Records: An Archive of Jack the Ripper and the 1888 Whitechapel Murders

Items

• New England Clam Chowder
  New England Clam Chowder Servings: 12 1 cup celery, diced 1 cup onion, chopped 1 cup potatoes, shredded 1 tsp. salt 6 cups water 4 cans clams ( 8 oz. ea.), with juice 10 cups milk 1 tsp. salt 1/2 tsp. pepper 1/2 cup butter 1/2 cup flour, all-purpose Cook celery, onion, and potatoes until tender in water to which 1 teaspoon of salt has been added. Add clams and juice, milk, salt, and pepper. Heat slowly to boiling point. Make a paste of melted butter and flour. Stir into hot chowder. Cook about 15 minutes or until chowder is smooth and slightly thickened.