Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Americandinner
Clam Chowder
From The table, 1889
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- six fine, medium-sized potatoes
- two quarts of cold water
- one medium-sized, sound onion
- a quarter of a bunch of well-washed parsley greens
- two branches of soup celery
- a light pinch of salt
- a light tablespoonful of good butter
- one slice of fresh pork
- three-quarters of a teaspoonful of branch dry thyme
- four fine, medium-sized tomatoes
- twenty-four medium-sized, fine, fresh clams
- one tablespoonful of Worcestershire sauce
- two pilot crackers
Method
Prepare potatoes, onion, parsley, and celery in water.
Cook until potatoes are nearly done.
Fry pork, add to broth with thyme.
Add tomatoes and clams, season, and serve with crackers.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 92. The excerpt below is the record exactly as published.
Clam Chowder. — Wash six fine, medium-sized potatoes, peel and cut them into small dice-shaped pieces, wash again in fresh water, take them Up with a skimmer ; place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on SOUPS. 153 the fire until so mentioned). Peel one medium-sized, sound onion, chop it up very fine, and place it on a plate. Take a quarter of a bunch of well- washed parsley greens (suppressing the stalks), place it with the onions ; wash well two branches of soup celery, chop it up very fine, place it with the parsley and onions, and add all these in the stewpan. Place the pan on a brisk fire. Season with a light pinch of salt, adding at the same time a light tablespoonful of good butter. Let all cook until the pototoes are nearly done; eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice a third of an inch thicic, then cut it in pieces a third of an inch square, fry, and reduce it in a pan on the hot stove for four minutes. Add it to the broth, add also three-quarters of a teaspoonful of branch dry thyme. Lightly scald four fine, medium-sized tomatoes, peel and cut them into small pieces and add them to the prep- aration. Open and place in a bowl twenty-four medium-sized, fine, fresh clams ; pour into another bowl half of their juice. Place the clams on a wooden board, cut each one into four equal pieces, and immediately plunge them into the pan with the rest; gently mix, so as to prevent burning at the bottom while boiling, for two minutes. Range the pan on the corner of the stove to keep warm. Season with a saltspoonful of black pepper, one tablespoonful of Worcestershire sauce, gently stir the whole with a wooden spoon ; break in two pilot crackers
Cook this with the app: pantry check, scaling, and the assistant.