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Clam Chowder
From San Rafael cook book, 1906, 1906
Serves 4
This is too thick to serve as soup but takes the place of a fish course.
Presented as published in 1906. 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
711Calories
12 gProtein
35 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein12 g
Carbohydrates35 g
Fiber3 g
Sugars14 g
Total Fat58 g
Saturated Fat23 g
Monounsaturated Fat25 g
Polyunsaturated Fat6.2 g
Omega-30 g
Cholesterol62 mg
Sodium107 mg
Potassium935 mg
Calcium323 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus343 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.1 mcg
Vitamin C25 mg
Vitamin A81 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline68 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 12. The excerpt below is the record exactly as published.
CLAM ChfOWDER— Mrs. W. F. Jones. Fry % lb. of salt pork cut in small bits and 1 large sliced onion together, until brown. Chop the necks of the clams, and add to the mixture, also the clams and juice, and 3 or 4 potatoes cut like dice; let all simmer together about % hour. Season with salt and pepper, and thicken with a teaspoon of corn starch. This is too thick to serve as soup but takes the place of a fish course. If one prefers this in soup addi 1 qt. of milk
Cook this with the app: pantry check, scaling, and the assistant.