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Clam Chowder

Name: Clam Chowder
Yield: 5 servings
Cuisine: American
Ingredients: 2 dozen clams; 5 slices bacon; 1 medium sized onion; 5 potatoes, diced; 1 can tomatoes; 4 cups milk; j/^ teaspoon soda

From The Portland Woman's Exchange Cook Book, 1913

Serves 5

Presented as published in 1913. 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

478Calories

42 gProtein

45 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein42 g

Carbohydrates45 g

Fiber5.7 g

Sugars11 g

Total Fat14 g

Saturated Fat6.1 g

Monounsaturated Fat4.1 g

Polyunsaturated Fat1.6 g

Omega-30.1 g

Cholesterol92 mg

Sodium1726 mg

Potassium1124 mg

Calcium392 mg

Iron12 mg

Magnesium112 mg

Phosphorus699 mg

Zinc2.7 mg

Copper1.5 mg

Manganese2.2 mg

Vitamin D1.9 mcg

Vitamin C13 mg

Vitamin A247 mcg

Vitamin E1.6 mg

Vitamin K2.4 mcg

Vitamin B60.6 mg

Vitamin B1223 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)3.5 mg

Folate34 mcg

Choline171 mg

Caffeine0 mg

Water497 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 9. The excerpt below is the record exactly as published.

Clam Chowder. 2 dozen clams. 5 slices bacon. 1 medium sized onion, fried brown. 5 potatoes, diced. After cooking the above for 1 hour, add 1 can tomatoes and cook for a little less than an hour; then add 4 cups milk, heated, and j/^ teaspoon soda

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