Clam Chowder

Ingredients

• Try out salt pork.
• Cut up onions and fry them in the pork fat.
• Open dams and save all the clam water.
• Add the rest of your dam meat.
• Then add your sliced white potato.
• Then add whatever milk you put in.
• Put into the chowder what we call Boston cracker.

Method

1. 1

   Try out salt pork and fry onions in the fat until golden brown.

2. 2

   Open clams, save clam water, and add to onions.

3. 3

   Cook until clam bellies disappear.

4. 4

   Add more hot water, clam meat, and sliced potatoes.

5. 5

   Cook until potatoes are done, then add milk and bring to a boil.

6. 6

   Add split Boston crackers before serving.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 38. The excerpt below is the record exactly as published.

CLAM CHOWDER Try out salt pork. Take out the scraps. Cut up onions and fry them in the pork fat until they are a golden brown. Open dams and save all the clam water. (Most chefs steam the clams first because they are so much easier to handle, but if you want the real flavor you want to shell the dams, wash the meat over carefully and let the dam water settle and dip it out instead of pouring it into your kettle so as to leave out the sand.) Add to the onions enough hot water to cover them, put in clam water and the bellies of the clams. Cook until the bellies of the clams have practically disappeared (about two hours) . Then add whatever more hot water is neces- sary, add the rest of your dam meat, after having first cut off the black end of the head, and run the meat through the coarsest cutting disk of your meat grinder. Cook until dams are very nearly done and then add your sliced white potato. Cook again until the potatoes are done. Then add whatever milk you put in and let it come to a boil. Put info the chowder what we call Boston cracker.

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