Clam Chowder

Ingredients

• Take 1 quart of clams
• 6 large fresh crackers
• 1 onion, sliced
• 6 potatoes, cut in dice
• 2 slices of salt pork
• enough water to more than cover them
• add 2 cups hot milk just before serving

Method

1. 1

   In an iron pot, fry 2 slices of salt pork; take it out soon, leaving the fat in the pot.

2. 2

   Put in 2 or 3 slices of onion, then a layer of potatoes, then a layer of chopped clams, sprinkle well with salt and pepper, then a layer of onion, then bits of fried pork cut into small pieces, and a layer of broken crackers.

3. 3

   Repeat the layers and add clam liquor and enough water to cover.

4. 4

   Cook for 20 minutes or until potatoes are done, then add hot milk just before serving.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 59. The excerpt below is the record exactly as published.

CLAM CHOWDER.— Take 1 quart of clams and chop them fine; 6 large fresh crackers, 1 onion, sliced, 6 potatoes, cut in dice. In an iron pot fry 2 slices of salt pork; take it out soon, leaving the fat in the pot; put in 2 or 3 slices of onion, then a layer o| potatoes, then a layer of the chopped clams, sprinkle well with salt and pepper; then a layer of the onion, then the bits of fried pork, cut into small pieces; add a layer of broken crackers; put in the remainder in the same way; then add the clam liquor, and enough water to more than cover them. Cook 20 minutes, or until the potatoes are done; add 2 cups hot milk just before serving

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