Clam Chowder

Ingredients

• 1 quart clams, either hard or soft
• 2 slices salt pork
• 2 onions, diced
• 3-4 potatoes, diced
• 1 pint milk (optional)
• 6 allspice
• 3 cloves
• 6 peppercorns
• 4 pilot crackers

Method

1. 1

   Let clams lie in cold water, wash and scrub shells.

2. 2

   Place in kettle with 1 cup cold water and heat until shells open.

3. 3

   Drain and strain liquid, take meats from shells.

4. 4

   Fry pork, strain out, and fry onions in fat until golden.

5. 5

   Cover potatoes with boiling water, cook for 5 minutes, and drain.

6. 6

   Layer pork, potatoes, onions, crackers, and chopped clams in a kettle.

7. 7

   Tie spices in cloth for removal later.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 14. The excerpt below is the record exactly as published.

clam chowder, using the mussel broth for cooking the chowder and adding the mussels at the end. 30 MOST-FOR-YOUR-MONEY COOK BOOK CLAMS Soft clams not only have a thinner shell than hard ones, but have a larger proportion of soft meat inside of them. The tough muscle called the "neck" of both hard-shell, Little Necks and soft-shell steamers is really a foot by which the creatures propel themselves, and since the shells open to extend this foot they often close abruptly, especially when the clams are alarmed by diggers, and thus take in considerable sand. So they should be allowed to lie in cold water for several hours to give them a chance to expel not only sand but any other extraneous matter they may have picked up. They will make more of an effort to do this if some cornmeal is sprinkled into the water for them to eat. CLAM CHOWDER 1 QUART CLAMS, EITHER HARD OR SOFT 6 ALLSPICE 2 SLICES SALT PORK 3 CLOVES 2 ONIONS, DICED 6 PEPPERCORNS 3-4 POTATOES, DICED 4 PILOT CRACKERS I PINT MILK (optional)

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