Clam Chowder

Ingredients

• 4 cups clams
• 1 teaspoon salt
• 4 cups potatoes
• 1 teaspoon tabasco sauce
• 1 cup onion
• 2 cups boiling water
• 1 cup salt pork cut in cubes
• 4 cups milk, scalded
• 2 tablespoons flour
• 2 tablespoons butter

Method

1. 1

   Remove heads from clams and chop.

2. 2

   Parboil potatoes.

3. 3

   Cook onion and salt pork together ten minutes.

4. 4

   Arrange clams, potatoes, onion, and salt pork in layers in the kettle; cover with boiling water, and simmer until tender.

5. 5

   Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 20. The excerpt below is the record exactly as published.

Clam Chowder 4 cups clams 1 teaspoon salt 4 cups potatoes 1 teaspoon tabasco sauce I cup onion 2 cups boiling water 1 cup salt pork cut in cubes 4 cups milk, scalded 2 tablespoons flour 2 tablespoons butter Remove heads from clams and chop. Parboil potatoes. Cook onion and salt pork together ten minutes. Arrange clams, potatoes, onion, and salt pork in layers in the ket- tle; cover with boiling water, and simmer until tender. Thicken milk with flour and butter cooked together; add fish mixture and seasonings, and serve. Fish Chowder 1 haddock weighing five pounds 4 cups hot water 4 cups potato dice 2 tablespoons butter i cup onion dice 4 tablespoons flour 1 cup salt pork dice 4 cups milk salt, pepper, cayenne 10 buttered crackers Remove head and skin and cut fish into fillets. Cover head, skin and bones with cold water; simmer twenty min- utes; strain. Reserve liquor. Parboil potatoes ten minutes. Cook onions in salt pork until yellow. Arrange in layers, fish, potatoes, onions, and salt pork; cover with water in which bones were cooked, and simmer until potatoes are tender. Thicken milk with butter and flour cooked together, combine mixtures, add seasonings, and pour over buttered crackers which have been previously soaked in cold milk. Caution. — Do not allow onion or salt x^ork to burn. New England Chowder 4 cups clams or 4 tablespoons butter 4 pounds haddock 2 tablespoons flour 4 tablespoons onion 2 cups boiling water 4 cups tomatoes salt, pepper, and cayenne 4 tablespoons salt pork fat 10 buttered crackers 3 cups potato dice SOUPS 53 Cook onion in salt pork fat until yellow; add clams or fish free from bone; simmer twenty minutes. Parboil potatoes, drain, and add to fish with boiling water. Cook until potatoes are tender. Melt butter; add flour, tomatoes and seasonings. Com- bine mixtures, and pour over buttered crackers which have been previously soaked in cold milk. Lobster Chowder 2 cups lobster meat 4 cups milk 1 cup onion

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