Americandinnernut-freeegg-freesoy-free
Clam Chowder
From A calendar of dinners, with 615 recipes, 1913
Serves 7
Serve hot.
Presented as published in 1913. 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
531Calories
25 gProtein
47 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein25 g
Carbohydrates47 g
Fiber4.2 g
Sugars2.1 g
Total Fat27 g
Saturated Fat7 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol52 mg
Sodium1076 mg
Potassium688 mg
Calcium139 mg
Iron10 mg
Magnesium65 mg
Phosphorus372 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C27 mg
Vitamin A126 mcg
Vitamin E0.9 mg
Vitamin K2.9 mcg
Vitamin B60.5 mg
Vitamin B1215 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.9 mg
Folate61 mcg
Choline111 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 126. The excerpt below is the record exactly as published.
Clam Chowder Stuffed Tomato Salad Welsh Rarebit Lemon Pie Coffee *Clam Chowder—Remove heads from 4 cups clams and chop. Parboil 4 cups potatoes. Cook 1 chopped onion and ¥% cup salt pork cut in cubes 15 minutes. Arrange clams, potatoes, onion and pork in layers in saucepan; cover with 3 cups boil- ing water, and simmer till tender. Blend 3 tablespoons Crisco with 2 tablespoons flour, add 4 cups scalded milk and stir till boiling; add clam mixture, seasonings to taste, 1 dash of Tabasco sauce
Cook this with the app: pantry check, scaling, and the assistant.