Clam Chowder

Ingredients

• p2 cup half-inch cubes of salt pork
• 1 onion sliced
• 2 cups boiling water
• 4 cups potatoes cut in half-inch cubes
• 1 qt. clams (without shells)
• iy2 teaspoons salt
• Y teaspoon pepper
• 3 cups hot milk
• 34 cup dried bread crumbs

Method

1. 1

   Cook the salt pork and onion in a frying pan slowly for 10 min. and add boiling water.

2. 2

   If desired, pour the whole works into a kettle, otherwise pour the liquid only into the kettle through a strainer.

3. 3

   Add the potatoes and cook for 20 min.

4. 4

   Separate the hard part of each clam from the soft part and chop the hard parts fine.

5. 5

   Add all parts of the clams to the kettle and cook for 10 min. longer.

6. 6

   Then add the salt, pepper, crumbs, and hot milk last.

7. 7

   Serve on pilot crackers.

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 25. The excerpt below is the record exactly as published.

Clam Chowder. p2 cup half-inch cubes of salt pork 1 onion sliced 2 cups boiling water 4 cups potatoes cut in half-inch cubes 1 qt. clams (without shells) iy2 teaspoons salt Y teaspoon pepper 3 cups hot milk 34 cup dried bread crumbs

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