Clam Chowder

Ingredients

• 1 pk. clams in shell, or a can of clams
• 1 pt. clam liquor
• 1 qt. sliced raw potatoes
• 2 tbsp. salt pork fat
• 1 tsp. pepper
• 1 sliced onion
• 1 pt. thick white sauce
• 1 pt. water
• 6 butter crackers, split

Method

1. 1

   Wash clams, steam until shells open, remove shells and membranes.

2. 2

   Cook onion in pork fat, strain into a stewpan with water, clam liquor, and potatoes.

3. 3

   Add pepper, white sauce, clams, and crackers.

4. 4

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 80. The excerpt below is the record exactly as published.

tsp. pepper. 1 pt. oysters. 1 tbsp. butter. When the milk is scalding hot, put the prepared oysters into another saucepan and heat them until the edges curl; SHELL-FISH 149 add the pepper, butter, and salt, if needed, and the hot milk. Serve at once. Recipe, No. 69. Scalloped Oysters 1 pt. oysters. ^ tsp. salt. 1 c. cracker crumbs. | tsp. pepper, f c. melted butter. Prepare the oysters and season them with the salt and pepper. Stir the crumbs in the butter with a fork. Butter a shallow dish, put in one fourth of the crumbs, then one half of the oysters, another one fourth of the crumbs, the remaining oysters, and a thick layer of crumbs on the top. Bake twenty minutes, or until the crumbs are brown and the juice bubbles up on the edges. In doubling the rule do not double the crackers, for it takes no more for the lower and upper layers, only for the middle layer. Half as many more will be sufficient. Recipe, No. 70. Oyster Chowder 1 tbsp. salt pork dice. 1 pt. oysters. 1 minced onion. 1 c. to 1 pt. white sauce. 1 c. hot water. Oyster crackers. 1 pt. thin sliced raw potatoes. Cook the diced pork until crisp, being careful not to burn it ; cook the onion in the fat until slightly colored ; add the hot water and stir well ; then strain this water into the stew- pan, and add the sliced potatoes. Cook until soft, about ten minutes. Put in the oysters which have been picked over and freed from the shell ; add the strained oyster liquor and the white sauce, and a few oyster crackers. When the oysters are plump, serve. Recipe, No. 71. Clam Chowder 1 pk. clams in shell, or a can 1 pt. clam liquor. of clams. 1 qt. sliced raw potatoes. 2 tbsp. salt pork fat. i tsp. pepper 1 sliced onion. 1 pt. thick white sauce. 1 pt. water. 6 butter crackers, spht

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