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Clam Chowder

Name: Clam Chowder
Yield: 9 servings
Cuisine: American
Ingredients: fifty clams; Yt pound salt pork; three quarts of ripe tomatoes; half the quantity of potatoes; half a dozen large crackers

From The Rural cook book, 1907

Serves 9

Presented as published in 1907. 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

608Calories

38 gProtein

38 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories608 kcal

Protein38 g

Carbohydrates38 g

Fiber3.3 g

Sugars8 g

Total Fat34 g

Saturated Fat10 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.6 g

Omega-30.5 g

Cholesterol81 mg

Sodium1591 mg

Potassium664 mg

Calcium148 mg

Iron5.6 mg

Magnesium72 mg

Phosphorus585 mg

Zinc1.8 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0.8 mcg

Vitamin C29 mg

Vitamin A285 mcg

Vitamin E3.6 mg

Vitamin K39 mcg

Vitamin B60.2 mg

Vitamin B1225 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)3.7 mg

Folate73 mcg

Choline166 mg

Caffeine0 mg

Water373 g

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 6. The excerpt below is the record exactly as published.

fifty clams, put it on the stove to heat. Cut into dice Yt pound salt pork, brown it in the frying pan, and add to the clam liquor. Feel and cut into dice three quarts of ripe tomatoes and half the quantity of potatoes. Cut up 50 clams, and let all the ingredients boil slowly for two or three hours. Half hour before serving add half a dozen large crackers

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