Americandinnergluten-freedairy-freenut-freeegg-freesoy-free

Clam Chowder

Name: Clam Chowder
Yield: 5 servings
Cuisine: American
Ingredients: Prepare 6 potatoes, chopped; 6 onions, treated same way; 1 carrot; Add 1/4 lb. of salt pork; 1/2 can tomato juice; meat of 12 clams, chopped fine

From The Cook County cook book, 1912

Serves 5

Presented as published in 1912. 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

484Calories

21 gProtein

53 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories484 kcal

Protein21 g

Carbohydrates53 g

Fiber7.2 g

Sugars10 g

Total Fat21 g

Saturated Fat7.6 g

Monounsaturated Fat9.7 g

Polyunsaturated Fat2.7 g

Omega-30 g

Cholesterol42 mg

Sodium636 mg

Potassium1151 mg

Calcium106 mg

Iron3.5 mg

Magnesium81 mg

Phosphorus360 mg

Zinc1.5 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.7 mcg

Vitamin C58 mg

Vitamin A190 mcg

Vitamin E0.8 mg

Vitamin K6.4 mcg

Vitamin B60.8 mg

Vitamin B1211 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.9 mg

Folate71 mcg

Choline101 mg

Caffeine0 mg

Water402 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 115. The excerpt below is the record exactly as published.

CLAM CHOWDER.— Prepare 6 potatoes, chopped, or put through meat grinder, 6 onions, treated same way, 1 car- rot; cook these vegetables in 2 qts. of water. Add J4 lb. of salt pork, which has been cut into dice and fried to a crisp, ^ can tomato juice, and meat of 12 clams, chopped fine. — Mrs. Chas. Ellis, Winnetka, 111. CLEAR SOUP WITH NOODLES.— Take 2 qts. of clear beef broth, peel and slice 2 carrots

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