Clam Chowder

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 teaspoonful of good butter
• one slice one-third of an inch thick
• three-quarters of a teaspoonful of branch dry thyme
• four fine, medium-sized tomatoes
• twenty-four medium-sized, fine, fresh clams
• one salt-spoonful of black pepper
• one table-spoonful of Worcestershire sauce
• two pilot crackers

Method

1. 1

   Wash and dice the potatoes, then place them in a stewpan with cold water.

2. 2

   Add chopped onion, parsley, and celery.

3. 3

   Season with salt and butter, and cook until potatoes are nearly done.

4. 4

   Fry a slice of pork, add to the broth along with thyme, tomatoes, and clams.

5. 5

   Season with pepper and Worcestershire sauce, stir in broken pilot crackers, and serve hot.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 151. The excerpt below is the record exactly as published.

Clam Chowder FISH Crab, Curried of clam in the sediment ; add it to the milk, and serve hot. This is very delicate, and is liked by many peo- ple who do not care for clam soup pre- pared in the usual way. 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 and place them in a stewpan large enough to hold three quarts. Immediately add two quarts of cold water (not placing the pan on 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 teaspoonful of good butter. Let all cook until the potatoes are nearly done — eighteen minutes will be sufficient. Cut out from a piece of fresh pork, crosswise, one slice one-third of an inch thick, then cut it in pieces one-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 preparation. 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 im- mediately 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 one salt-spoon- ful of black pepper and one table- spoonful 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.