Clam Chowder

Ingredients

• a quarter of a pound of salt pork
• a minced onion
• a tablespoonful of butter
• two dozen clams
• a quart of potatoes
• a pint of tomatoes
• three or four pilot biscuits

Method

1. 1

   Cut a quarter of a pound of salt pork into thin slices.

2. 2

   Divide the slices into strips and sauté in a spider until brown and crisp.

3. 3

   Put the browned pork into a saucepan and add to it a minced onion and a tablespoonful of butter.

4. 4

   Chop two dozen clams tolerably fine.

5. 5

   Pare and cut in dice a quart of potatoes.

6. 6

   Skin and cut in pieces a pint of tomatoes.

7. 7

   Break into pieces three or four pilot biscuits.

8. 8

   To the pork and onion add these things in alternate layers.

9. 9

   Season to taste with salt and pepper.

10. 10

    Cover with hot water.

11. 11

    Put a tight-fitting lid on the saucepan, and simmer gently for half an hour, or until the potato is cooked.

12. 12

    Add two cups of hot cream or milk and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 53. The excerpt below is the record exactly as published.

Clam Chowder. — Cut a quarter of a pound of salt pork into thin sHces. Divide the sHces into strips and saut6 in a spider until brown and crisp. Put the browned pork into a sauce-pan and add to it a minced onion and a tablespoonful of butter. Chop two dozen clams toler- ably fine. Pare and cut in dice a quart of potatoes. Skin and cut in pieces a pint of tomatoes. Break into pieces three or four pilot biscuit.

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