Clam Chowder

Name: Clam Chowder
Ingredients: 3 small slices (''4 cup) salt pork; 2 tsp. flour; 12 oz. clams; 1 cups water; medium-sized onions, diced; cup milk

From Seafood cookery in North Carolina, 1960

Presented as published in 1960. 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

1189Calories

61 gProtein

27 gCarbs

91 gFat

Full nutrition (34 nutrients)

Calories1189 kcal

Protein61 g

Carbohydrates27 g

Fiber0 g

Sugars12 g

Total Fat91 g

Saturated Fat34 g

Monounsaturated Fat40 g

Polyunsaturated Fat10 g

Omega-30.1 g

Cholesterol183 mg

Sodium2154 mg

Potassium590 mg

Calcium442 mg

Iron6 mg

Magnesium99 mg

Phosphorus960 mg

Zinc3.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D5.1 mcg

Vitamin C0.1 mg

Vitamin A389 mcg

Vitamin E2.4 mg

Vitamin K0.7 mcg

Vitamin B60.2 mg

Vitamin B1240 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate26 mcg

Choline278 mg

Caffeine0 mg

Water727 g

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 15. The excerpt below is the record exactly as published.

Clam Chowder 3 small slices (''4 cup) salt pork 6 2 tsp. flour 2 12 oz. clams 1 cups water medium-sized onions, diced cup milk

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