Chowder, Fish or Clam

Ingredients

• One-quarter pound clear salt pork
• fifty hard-shell clams
• six good-sized potatoes
• six onions
• six tomatoes
• half-pound of pilot bread
• clove of garlic
• some salt
• red pepper or paprika
• a pinch of ground cloves
• a leaf of mace
• pinch of celery seed
• two bay leaves
• a mashed clove of garlic

Method

1. 1

   Cut pork into dice, slice potatoes, onions, and tomatoes.

2. 2

   Break crackers into small pieces and chop clams, saving juice.

3. 3

   Fry pork in chowder pot, remove, keeping fat.

4. 4

   Layer crackers, clams, potatoes, onions, and tomatoes, seasoning each layer.

5. 5

   Fill pot with clam juice or water, simmer for 1-2 hours, then boil slowly, stirring occasionally.

6. 6

   Serve with lemon and sherry.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 146. The excerpt below is the record exactly as published.

CHOWDER, FISH OR CLAM. (For six persons.) One-quarter pound clear salt pork; fifty hard-shell clams, or head and shoulders of cod or other fish; six good-sized potatoes, six onions, six tomatoes, half-pound of pilot bread or other hard biscuit, clove of garlic. To prepare, cut pork into dice pieces, slice potatoes not in ice water, slice onions and tomatoes, break crackers in small pieces; chop clams fine, saving all juice. Fish cut into small pieces, retaining the bones. To prepare for cooking, put the dices of pork into the chowder pot and fry brown, remove them, but allow the fat to remain. Put a layer of crackers in the bottom of the pot, cover with a layer of clams, then one of potatoes, one of onions and one of tomatoes; repeat the layers until ingredients are used up. SEASONING: On each layer add some salt, red pepper or paprika, a pinch of ground cloves, a leaf of mace, pinch of celery seed; on top layer two bay leaves and a mashed clove of garlic

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