Clam Chowder

Ingredients

• Ten pieces of celery
• one-half cup washed rice
• one-half cup of cream
• three medium sized onions
• one can clams
• one teaspoon butter
• cover with salted water
• If rice does not thicken enough add a little thickening.
• If milk is used instead of cream add more butter.

Method

1. 1

   Dice celery and onions, add rice, cover with salted water, and cook thoroughly.

2. 2

   Strain, heat clams, chop fine, and add to liquid.

3. 3

   Stir in cream and butter, heat, and serve with whipped cream.

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 1. The excerpt below is the record exactly as published.

CLAM CHOWDER Ten pieces of celery; one-half cup washed rice; one-half cup of cream; seasoning; three medium sized onions; one can clams; one teaspoon butter. Dice celery and onions; add rice, cover with salted water and cook thoroughly, then strain. Heat clams, chop fine and add to liquid. Add one-half cup cream and butter. Heat and serve with whipped cream. If rice does not thicken enough add a little thickening. If milk is used instead of cream add more butter.

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