Clam Chowder

Ingredients

• one dozen and one-half of clams
• one quart of boiling water
• one-third of a pound of salt pork
• four large potatoes
• three onions

Method

1. 1

   Scrub the clams and place in a kettle over the fire.

2. 2

   Cover with boiling water.

3. 3

   As soon as shells open, remove from fire and save the water.

4. 4

   Fry the chopped pork until brown, then add strained water, clam juice, potatoes, and onions.

5. 5

   Simmer for one and a quarter hours; add milk and cook fifteen minutes longer; add clams and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 73. The excerpt below is the record exactly as published.

CLAM CHOWDER. One dozen and one-half of clams. Scrub shells and place in a kettle over the fire. Cover with one quart of boiling water. As soon as shells open remove from fire. Save the water. One-third of a pound of salt pork, chopped fine; four large potatoes sliced thin. Put pork in kettle. After frying till brown add strained water and the juice of the clams, the potatoes and three onions

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