Clam Chowder

Ingredients

• One quart hard-shell clams
• 1 cup fine-cut carrots
• V, cup fine-cut celery
• 1 pint fine-cut onions
• 1 quart fine-cut potatoes
• Vg can tomatoes
• 2 quarts boiling water
• 4 ounces larding pork
• 1 teaspoonful salt
• 1 even teaspoonful white pepper
• 1 teaspoonful pulverized thyme
• 1 teaspoonful beef extract

Method

1. 1

   Place the pork in a saucepan over the fire, and fry light brown; add boiling water, carrots, onions, and celery, cook until carrots are done; then add potatoes, salt, and pepper, and cook 10 minutes; add tomatoes, and cook 20 minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 39. The excerpt below is the record exactly as published.

Clam Chowder. — One quart hard-shell dams, 1 cup fine-cut carrots, V, cup fine-cut celery, 1 pint fine-cut onions, 1 quart fine-cut potatoes, Vg can tomatoes, 2 quarts boiling water, 4 ounces larding pork, 1 teaspoonful salt, 1 even teaspoonful white pepper, 1 tea- spoonful pulverized thyme, and 1 teaspoonful beef extract

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