Clam Chowder

Ingredients

• one quart of clams
• thirty of good size
• one pint and a half of thin-sliced potatoes
• three pints of water
• one pint of milk
• one large onion
• three ounces of fat salt pork
• two table-spoonfuls of flour
• one table-spoonful and a half of salt
• half a teaspoonful of pepper
• six Boston crackers

Method

1. 1

   Wash clams and strain the water.

2. 2

   Chop hard parts and cook with strained water for half an hour.

3. 3

   Fry pork and onion, then add to clam mixture.

4. 4

   Stir in flour to remaining fat, add to clam broth, and cook potatoes with salt and pepper.

5. 5

   Combine everything, boil, and serve with soaked crackers.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 80. The excerpt below is the record exactly as published.

Clam Chowder. For six persons use one quart of clams or thirty of good size, one pint and a half of thin-sliced potatoes, three pints of water, one pint of milk, one large onion, three ounces of fat salt pork, two table-spoonfuls of flour, one table-spoonful and a half of salt, half a teaspoonful of pepper, and six Boston crackers

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