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Clam Chowder
From The home cook book, 1905
Serves 8
Presented as published in 1905. 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
790Calories
27 gProtein
18 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein27 g
Carbohydrates18 g
Fiber1.8 g
Sugars2.1 g
Total Fat67 g
Saturated Fat24 g
Monounsaturated Fat32 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol127 mg
Sodium1380 mg
Potassium524 mg
Calcium70 mg
Iron3.1 mg
Magnesium49 mg
Phosphorus448 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A106 mcg
Vitamin E0.8 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B1214 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.4 mg
Folate24 mcg
Choline86 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 17. The excerpt below is the record exactly as published.
CLAM CHOWDER Fry in a pot five slices of fat pork till the fat is half drawn out. Take out the pork and chop it, adding two good- sized onions. Slice three potatoes and have at hand a quart of clams. In the fat that remains in the pot from the fried pork put a layer of clams with a seasoning of red peppers. On the clams put a layer of pork and onions, and then a layer of potatoes. Next put in a layer of crackers broken up. BOUILLONS, SOUPS, GUMBOS 27 Repeat these layers in order till you have used up clams, pork, onions, and potatoes. Cover with water and stew an hour. Add a little milk
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