Clam Chowder

Ingredients

• fifty hard clams
• twenty-five soft clams
• three Bermuda onions
• one fourth pound of pork
• six potatoes
• four pilot biscuits
• one tablespoonful of chopped parsley
• one dessert spoonful of chopped thyme
• one fourth of a quart can of tomatoes
• one dessert spoonful of salt
• one dessert spoonful of pepper
• one-half wineglassful of Worcestershire sauce
• two ounces of butter

Method

1. 1

   Melt butter in a frying pan, add pork and onion cut into small pieces, and fry until light brown.

2. 2

   Combine with mashed potatoes and soaked pilot biscuits in a saucepan.

3. 3

   Add parsley, thyme, tomatoes, clams, Worcestershire sauce, pepper, and salt.

4. 4

   Cook slowly for thirty minutes.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 9. The excerpt below is the record exactly as published.

lam Cho-wder. — For this is required*, fifty hard clams, twenty-five soft clams, three Bermuda onions, one fourth pound of pork, six potatoes, four pilot biscuits, one tablespoonful of chopped parsley, one dessert spoonful of chopped thyme, one fourth of a quart can of tomatoes, one dessert spoonful of salt, one dessert spoonful of pepper, one-half wineglassful of Worcestershire sauce, two ounces of butter

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