Americandinner
Clam Chowder
From The Memorial Hall cook book, 1919
Serves six.
Presented as published in 1919. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
820Calories
23 gProtein
158 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories820 kcal
Protein23 g
Carbohydrates158 g
Fiber19 g
Sugars7.5 g
Total Fat13 g
Saturated Fat4.3 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol22 mg
Sodium380 mg
Potassium3949 mg
Calcium115 mg
Iron7.5 mg
Magnesium216 mg
Phosphorus612 mg
Zinc3.1 mg
Copper1.2 mg
Manganese1.4 mg
Vitamin D0.1 mcg
Vitamin C178 mg
Vitamin A7.1 mcg
Vitamin E0.4 mg
Vitamin K18 mcg
Vitamin B62.8 mg
Vitamin B122.2 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)11 mg
Folate136 mcg
Choline129 mg
Caffeine0 mg
Water767 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 3. The excerpt below is the record exactly as published.
Clam Chowder Fry 2 slices of bacon lightly, in pot, then remove, and add several slices of onion to the fat. Cut 6 potatoes in small dice, and place a layer in pot, then a layer of chopped clams and small bits of bacon; then add a layer of broken crackers. Sprinkle with salt and pepper. Fill pot in this layer manner. Add clam juice and water enough to more than cover. Cook until potatoes are done. Just before serving, add 1 pt. hot milk
Cook this with the app: pantry check, scaling, and the assistant.