Clam-Chowder

Ingredients

• half a peck of hard or soft clams
• two onions
• six potatoes
• a pint of tomatoes
• a pound of sea-biscuit
• salt
• pepper
• powdered thyme
• savory
• sweet marjoram

Method

1. 1

   Boil chopped clams in water until tender.

2. 2

   Peel and slice onions, potatoes, and tomatoes.

3. 3

   Soak sea-biscuit in milk.

4. 4

   Layer clams, onions, potatoes, and tomatoes in a kettle, seasoning each layer.

5. 5

   Cover with cold water and simmer for about twenty minutes until tender.

6. 6

   Adjust seasoning and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 125. The excerpt below is the record exactly as published.

LAM-CHO WDER. Use half a peck of hard or soft clams in the shell. After the clams are taken from the shells, cut the soft parts free, F/SH AND SHELLFISH (PO/SSOJV). 219 and chop the rest quite fine ; put the chopped parts into a deep kettle, with water enough to cover them, and boil them gently until they begin to grow tender ; meantime peel and slice two onions, six potatoes of medium size, and a pint of tomatoes ; soak a pound of sea-biscuit in milk. When the chppped clams are tender, take them out of the kettle with a skimmer, and put in all the ingredients specified above, in layers, alternating with the clams, and using the soft parts in addition to the chopped clams. Season each layer with salt, pepper, and a little powdered thyme, savory, and sweet maijoram

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