mer ten minutes. Do not break the fish by stirring it.
Add the butter and the hot milk. Spht the crackers, put
them in the tureen, and pour the chowder over them. Do
not soak the crackers in cold water. Butter crackers will
soften easily in the hot chowder. If you wish the broth
thicker, stir in one cup of fine cracker crumbs, or one
tablespoonful of flour cooked in one tablespoonful of butter.
More milk and a little more seasoning may be added to
this amount of fish and potato, if you wish to make a larger
quantity. When wanted richer, beat two eggs^ mix them
with the hot milk, and put in the tureen before turning in
the chowder. If added w^hile the chowder is in the hot
kettle, the eggs will curdle. Any firm white fish m^y be
used for a chowder, but cod and haddock are best. Many
use a cod's head with the haddock. The head is rich and
gelatinous, and it should always be boiled with the bones,
and the liquor added to the chowder. In this chowder you
have nothing but w^hat the most dainty person may relish.
There are no bones, skin, or scraps of boiled pork. Fish,
potatoes, and crackers are all distinct in the creamy liquid,
instead of being a pasty mush, such as is often served.
For a change, the crackers may be buttered and browned.
If a highl}^ seasoned dish be desired, boil an onion, cut
into thin slices, with the potatoes ; add more pepper, and
either cayenne pepper, Worcestershire sauce, or curry
powder. Omit the boihng water, and use onl}^ that in
which the bones were boiled, when making a smaller
quantity.
Clam Chowder.
% peck clams in the shells. % teaspoonful white pepper.
1 quart potatoes, sliced thin. 1 large tablespoonful butter.
A 2-inch cube of fat salt pork. 1 quart milk.
1 or 2 onions. 6 butter crackers.
1 teaspoonful salt.
Clam chowder is made in the same manner as fish
chowder, substituting half a peck of clams for the fish.
Clams in the shells are better, as 3^ou then have more
clam hquor. Wash with a small brush, and put them
The Boston Cook Book,
157
in a large kettle with half a cupful of water, or just enough
to keep the under ones from burning ; set them over the
fire. When the clams at the top have opened, take them
out with a skimmer, and when cool enough to handle, take
the clams from the shell ; remove the thin skin ; then with
scissors cut off all the black end, cut the leather straps "
into small pieces, leaving the soft part whole. Let the
clam liquor settle, and pour it off carefull}'. Use half
water and half clam liquor. Fry the pork and onion the
same as in fish chowder ; add the potatoes, which have been
soaked and scalded, and boihng water to cover. When
the potatoes are soft, add the clam liquor, the seasoning,
and the clams ; when warmed through, add the hot milk
and turn into the tureen. Do not put the clams into the
chowder until the potatoes are nearly done, as prolonged
boiling hardens them.
Scrape the raw corn from the cob. Boil the cobs twent}^
minutes in water enough to cover them ; then skim them
out. Pare, soak, and scald the potatoes. Fry the onion
in the salt pork fat, and strain the fat into the kettle with
the corn water. Add the potatoes, corn, salt, and pepper.
Simmer fifteen minutes, or till the potatoes and corn are
tender. Add the butter and milk, and serve very hot
with crisped crackers.
Corn Chowder.
✪ Puree of Clams
Page 96 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
mer ten minutes. Do not break the fish by stirring it. Add the butter and the hot milk. Split the crackers, put them in the tureen, and pour the chowder over them. Do not soak the crackers in cold water. Butter crackers will soften easily in the hot chowder. If you wish the broth thicker, stir in one cup of fine cracker crumbs, or one tablespoonful of flour cooked in one tablespoonful of butter. More milk and a little more seasoning may be added to this amount of fish and potato, if you wish to make a larger quantity. When wanted richer, beat two eggs, mix them with the hot milk, and put in the tureen before turning in the chowder. If added while the chowder is in the hot kettle, the eggs will curdle. Any firm white fish may be used for a chowder, but cod and haddock are best. Many use a cod's head with the haddock. The head is rich and gelatinous, and it should always be boiled with the bones, and the liquor added to the chowder. In this chowder you have nothing but what the most dainty person may relish. There are no bones, skin, or scraps of boiled pork. Fish, potatoes, and crackers are all distinct in the creamy liquid, instead of being a pasty mush, such as is often served. For a change, the crackers may be buttered and browned.
If a highly seasoned dish be desired, boil an onion, cut into thin slices, with the potatoes; add more pepper, and either cayenne pepper, Worcestershire sauce, or curry powder. Omit the boiling water, and use only that in which the bones were boiled, when making a smaller quantity.
Clam Chowder.
1/2 peck clams in the shells. 1/2 teaspoonful white pepper.
1 quart potatoes, sliced thin. 1 large tablespoonful butter.
A 2-inch cube of fat salt pork. 1 quart milk.
1 or 2 onions. 6 butter crackers.
1 teaspoonful salt.
Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish. Clams in the shells are better, as you then have more clam liquor. Wash with a small brush, and put them
The Boston Cook Book,
in a large kettle with half a cupful of water, or just enough to keep the under ones from burning ; set them over the fire. When the clams at the top have opened, take them out with a skimmer, and when cool enough to handle, take the clams from the shell; remove the thin skin; then with scissors cut off all the black end, cut the leather straps into small pieces, leaving the soft part whole. Let the clam liquor settle, and pour it off carefully. Use half water and half clam liquor. Fry the pork and onion the same as in fish chowder; add the potatoes, which have been soaked and scalded, and boiling water to cover. When the potatoes are soft, add the clam liquor, the seasoning, and the clams ; when warmed through, add the hot milk and turn into the tureen. Do not put the clams into the chowder until the potatoes are nearly done, as prolonged boiling hardens them.
Scrape the raw corn from the cob. Boil the cobs twenty minutes in water enough to cover them; then skim them out. Pare, soak, and scald the potatoes. Fry the onion in the salt pork fat, and strain the fat into the kettle with the corn water. Add the potatoes, corn, salt, and pepper. Simmer fifteen minutes, or till the potatoes and corn are tender. Add the butter and milk, and serve very hot with crisped crackers.
Corn Chowder.
Records on this page
Puree of ClamsClam ChowderCorn Chowder