Clam Chowder

Ingredients

• Butter a deep tin basin
• grated bread crumbs or soaked crackers
• pepper over
• a quarter of a pound of butter
• fifty clams
• a cup of milk or water
• half a pound of soda biscuit

Method

1. 1

   Butter the basin, layer with bread crumbs or crackers, sprinkle with pepper and butter, add clams, season, and repeat layers.

2. 2

   Pour in milk or water, top with crackers, cover with a plate, and bake in a hot oven for 45 minutes.

As published

This recipe was extracted from The housekeeper's companion (1883), page 83. The excerpt below is the record exactly as published.

Clam Chowder. — Butter a deep tin basin, strew it thickly with grated bread crumbs or soaked crackers; sprinkle some pepper over, and bits of butter the size of a hickory nut, and, if liked, some finely chopped parsley; then put a double layer of clams, season with pepper, put bits of butter over, then another layer of soaked cracker; after that clams and bits of butter; sprinkle pepper over, add a cup of milk or water, and lastly a layer of soaked crackers. Turn a plate over the basin, and bake in a hot oven for three-quarters of an hour; use half a pound of soda biscuit, and a quarter of a pound of butter with fifty clams

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