Clam Chowder

Ingredients

• one quart of shelled sand clams
• two large potatoes
• two large onions
• one clove of garlic
• one sweet pepper
• one thick slice of salt pork
• one-half pound small oyster crackers
• one-half glass sherry
• one tablespoonful Worcestershire sauce
• one tomato
• salt, and pepper

Method

1. 1

   Fry diced salt pork until greased, layer potatoes, onions, and clams in a stewpan, seasoning with salt, pepper, and flour.

2. 2

   Mix chopped sweet pepper, tomato, and garlic, layering on top.

3. 3

   Add water to just cover, cook gently for half an hour, then add Worcestershire sauce and sherry before serving.

Nutrition per serving

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 49. The excerpt below is the record exactly as published.

clam chowder just because it happens to be made every Fri- day. That is fairly good as a clam soup but it is no more chowder than a Mexican soup approaches a craw- fish bisque. There is but one right way to make clam chowder, and that is either to make it yourself or closely superintend the making, and this is the way to make it : 91 BOHEMIAN Take one quart of shelled sand clams, two large potatoes, two large onions, one clove of garlic, one sweet pepper, one thick slice of salt pork, one-half pound small CLAM oyster crackers, one-half glass sherry, one CHOWDER tablespoonful \Vorcestershire sauce, one tomato, salt, and pepper

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