Americandinner
Clam Chowder
From The art of cooking, 1880
If soft clams are unavailable, use more hard clams. Hard crackers can substitute for pilot biscuits.
Presented as published in 1880. 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
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 9. The excerpt below is the record exactly as published.
CLAM CHOWDER. 17 mace, one grain of cayenne, one teaspoonful of salt, and half as much pepper. Drain first the liquor from the oysters, and putting the liquor over the fire, bring it to the boiling point. In a separate saucepan melt the butter, stir into it the flour and pour iii the stock. Add also the mace, pepper, cayenne and salt, and let all boil for ten minutes, when the oysters should be added. Watch the oysters closely, and when the leaves begin to shrivel, pour the soup into the t4ireen and add thereto the cream, which must have been made boiling hot. Note. — The great diffioilty to be sarmounted in making this soup, is bringing the cream and liquor together without curdling, which is obviated by boiling each separately. Olam Chowder. — For this is required; fifty hard clams, twenty-five soft clams, three Bermuda onions, one fourth pound of pork, six potatoes, four pilot biscuits, one tablespoonful of chopped parsley, one dessert spoonful of chopped thyme, one fourth of a quart can of tomatoes, one dessert spoonful of salt, one dessert spoonful 6i pepper, one-half wineglassful of Worcestershire sauce, two ounces of butter
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