Clam Chowder

Ingredients

• 6 medium-sized potatoes
• 1 slice salt pork
• 2 qts. cold water
• 2 tablespoons flour
• few sprigs parsley
• 1 qt. clams (or 2 doz.)
• 1 medium-sized onion
• 2 or 3 stalks celery
• 1 tablespoon Worcester-shire or Al sauce
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Small can tomatoes

Method

1. 1

   Cook diced potatoes in the 2 quarts of water.

2. 2

   Chop parsley, onion and celery and add to the potatoes.

3. 3

   Then add butter and thyme.

4. 4

   Cook about 20 minutes.

5. 5

   Cut pork in small pieces and fry about 5 minutes.

6. 6

   Stir in flour and 1 cup liquid from the pot.

7. 7

   Cut clams in quarters and add to the boiling mixture with the clam juice.

8. 8

   Boil two minutes, add sauce (Worcestershire), and serve at once.

Nutrition per serving

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.

CLAM CHOWDER 6 medium-sized potatoes, 1 slice salt pork 1/3 diced inch thick 2 qts. cold water 2 tablespoons flour few sprigs parsley 1 qt. clams (or 2 doz.) 1 medium-sized onion and juice 2 or 3 stalks celery 1 tablespoon Worcester- 1 tablespoon butter shire or Al sauce V2 teaspoon thyme Salt and pepper to taste Small can tomatoes

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