12 large crabs
1/4 lb. chopped breakfast bacon
1/4 cup minced onion
2 cups peeled and chopped ripe tomatoes
2 Tbsp. minced parsley
1/2 cup finely minced celery
1/4 cup minced green pepper
1 Tsp. each of dry mustard and salt
1/4 Tsp. cayenne pepper
1 bay leaf
3 pts. cold water
1 cup corn cut from the cob
1/2 Tsp. baking soda
1 qt. warmed milk
3 Tbsp. butter
3 Tbsp. flour

Open and clean 12 large, boiled crabs. Carefully scrape all fat from shells, add it to the fat from the bodies along with all of the carefully picked meat from the bodies. In the soup kettle over a low fire, fry out 1/4 lb. of chopped breakfast bacon and in the drippings, lightly sauté 1/4 cup minced onion. Combine 2 cups of peeled and chopped ripe tomatoes, 2 Tbsp. minced parsley, 1/2 cup of finely minced celery, 1/4 cup minced green pepper, 1 Tsp. each of dry mustard and salt, 1/4 Tsp. cayenne pepper, 1 bay leaf and 3 pts. of cold water. Add this mixture to the soup kettle, cover closely and simmer for 45 minutes. Have 1 cup of corn cut from the cob and add it with the crab meat and fat and simmer for 15 minutes. Add 1/2 Tsp. baking soda, then 1 qt. of warmed milk. Blend 3 Tbsp. of butter and the same amount of flour and stir this into the soup. Make this chowder early in the day, then leave in a very cool place to mellow and blend flavors. Reheat at serving time but… DO NOT BOIL.

1/2 cup of salt pork scraps
1/4 cup chopped onion
4 Tbsp. minced parsley
1 cup of water (bottled clam juice optional for taste)
salt and pepper
1 pt. of clams
1 cup of chopped raw potatoes
2 hard boiled eggs (hot)
2 oz. butter
3 Tbsp. flour
3 cups of rich milk

In a large saucepan, fry out 1/2 cup of salt pork scraps.. don’t allow them to get too dark. Skim out the scraps and reserve. In the drippings, sauté very lightly, 1/4 cup chopped onion; add 4 Tbsp. minced parsley, 1 cup of water and salt and pepper. Drain well 1 pt. of clams; add the juice to the onion, and add 1 cup of chopped raw potatoes. Simmer this for about 20 minutes add the chopped clams and simmer for 15 minutes. Blend 2 hard boiled eggs while they are hot with 2 oz. butter and 3 Tbsp. flour; stir into the chowder. Heat 3 cups of rich milk and stir it into the chowder. Keep hot but do not boil. Add the pork scraps before serving. Why not use a bottle of clam juice instead of the 1 cup water .. makes it much more tasty.

1 cup chopped onions
1/2 cup bacon drippings (or drippings and butter mixed)
4 Tbsp. flour
2 cups mashed peeled fresh tomatoes
2 qts. strong chicken broth
a bay leaf
2 Tbsp. minced parsley
1/4 Tsp. dry thyme
salt
a dash of cayenne
1 lb. of very small, fresh okra pods
1 cup of crab meat
2 cups of cooked, whole shrimp
24 large fresh oysters
1/4 Tsp. file powder
rice

This gem would have been popular at a Faire La Chaudiere.

Sauté 1 cup of chopped onions in 1/2 cup of bacon drippings or drippings and butter mixed, just until onions are soft. Stir in 4 Tbsp. of flour and cook the roux for 5 minutes, stirring constantly. Stir in 2 cups of mashed peeled fresh tomatoes and cook for a few minutes. Add 2 qts. of strong chicken broth, a bay leaf, 2 Tbsp. minced parsley, 1/4 Tsp. dry thyme, salt and a dash of cayenne. Bring to a boil and add 1 lb. of very small, fresh okra pods and 1 cup of crab meat. Simmer very slowly for 30 minutes. Add 2 cups of cooked, whole shrimp and 24 large fresh oysters. Simmer for just 5 minutes. Right at serving time, add 1/4 Tsp. file powder. Do not cook after this addition. Serve with a large spoon full of rice in each bowl. If frozen okra is used, simmer only 10 minutes before adding shrimp and oysters.

1 can celery soup, diluted with 1 can milk
2 cans potato soup, diluted with 2 cans milk (measure with soup can)
1 can minced clams
1 T. butter
Minced onion (optional)
Bacon bits (optional)

Pour all ingredients into saucepan and heat.

2 – 1/4 sticks of butter
1 pint oysters
4 cups milk
Salt and pepper
1/3 cup fine cracker crumbs
Dash of mace

Heat 1/4 stick of butter and oysters in the top of a double boiler. In a sauce pan, scald milk and add 1/4 stick butter, salt, pepper, and crumbs. Pour into boiler with oysters and let stand about 10 minutes before serving. Makes about 6 cups.