Clam Chowder

Ingredients

• one-half pound salt pork
• one-half an onion minced fine
• one and one-half gallons of stock
• six large potatoes
• three dozen clams
• one quart of boiling milk
• one-half pound good butter
• two tablespoonfuls of corn starch

Method

1. 1

   Fry salt pork and onion, strain off grease, add stock and boil.

2. 2

   Add sliced potatoes and clams, and when potatoes are soft, add boiling milk and butter.

3. 3

   If not thick enough, dissolve corn starch and thicken the soup.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 21. The excerpt below is the record exactly as published.

Clam Chowder. One-half pound The Crab. Salt pork cut in dice, one-half an onion minced fine, fry them together, strain off the grease and put in one and oue-half gallons of stock ; let it boil, add six large potatoes, cut in slices or dice, add three dozen clams cut up; when potatoes are quite soft add one quart of boiling milk, one-half pound good butter, season with salt and pepper; if not thick enough dissolve two tablespoonfuls of corn starch

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