Chowder Clam

Ingredients

• half a pound of fat salt pork
• fifty good-sized clams
• three sticks of celery
• four large onions
• two tablespoonfuls of parsley
• two quarts of potatoes
• a pint of tinned tomatoes
• a tablespoonful of thyme
• a saltspoonful of pepper
• a teaspoonful of salt
• two tablespoonfuls of Worcester sauce
• twelve water crackers

Method

1. 1

   Fry pork until crisp, then set aside.

2. 2

   Fry onions in the pork fat until soft.

3. 3

   Combine all ingredients in a saucepan, cover, and cook slowly for 20 minutes.

4. 4

   If too thick, add water.

5. 5

   When boiling, add broken crackers and stir for 5 minutes.

6. 6

   Add lemon slices and serve.

Nutrition per serving

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 1. The excerpt below is the record exactly as published.

Chowder Clam Put half a pound of fat salt pork into a frying- pan. Let it slowly fry till crisp, then put it aside ; it should not be very brown. Chop up fifty good- sized clams, three sticks of celery, four large onions, and two tablespoonfuls of parsley. Pare two quarts of potatoes and cut them into dice. Add the onions to the fat pork ; fry them for a moment till soft ; put all into a saucepan and add all the other ingredients, a pint of tinned tomatoes, a table- spoonful of thyme, a saltspoonful of pepper, a teaspoonful of salt, and two tablespoonfuls of Worcester sauce. Cover and cook slowly at the back of the fire for twenty minutes. If the chowder is too thick add sufficient water to make it of the proper consistency. When it begins to boil add twelve water crackers

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