Bass Point Clam Chowder

Ingredients

• Two quarts of clams
• half a pound of salt pork
• six potatoes
• four small onions
• two carrots
• one pint can tomatoes
• two quarts of milk

Method

1. 1

   Fry salt pork, remove scraps, and add chopped vegetables to the grease in a kettle.

2. 2

   Cover with water and add clam juice.

3. 3

   Cook for 2.5 hours, adding chopped clams and pork scraps 15 minutes before serving.

4. 4

   Add milk and bring to a boil, seasoning with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 109. The excerpt below is the record exactly as published.

Bass Point Clam Chowder Two quarts of clams, half a pound of salt pork, six potatoes, four small onions, two carrots, one pint . can tomatoes, two quarts of milk

Cook this with the app: pantry check, scaling, and the assistant.