Clam Chowder

Ingredients

• one quart of opened hard clams
• two dozen soft-shell clams
• one quart of peeled potatoes
• one-half pound of hard crackers
• two large white onions
• two ounces of salt pork
• one ounce of butter
• six peeled and sliced tomatoes
• four ounces of butter
• ground thyme
• mace
• sage
• white pepper
• three pints of white broth
• one quart of water

Method

1. 1

   Chop clams and potatoes.

2. 2

   Soak crackers in cold water.

3. 3

   Fry pork and onions until light brown, then add potatoes, tomatoes, water, broth, and seasonings.

4. 4

   Boil for thirty minutes, then add clams and crackers.

5. 5

   Boil for another thirty minutes, skim fat, add butter and parsley, mix thoroughly, and serve.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 51. The excerpt below is the record exactly as published.

Clam Ohowder One quart of opened hard clams, drained and chopped very fine, two dozen soft-shell clams, chopped in the same way, with 88 MB8. BEELT'a COOK BOOK the hard part removed. Cut one quart of peeied potatoes in small squares. Bruise and steep one-half pound of hard crackers in cold water. Chop two large white onions and two ounces of salt pork very fine. Put the pork and onion in a stewpan with one ounce of butter. Fry until a light brown, add the potatoes, six peeied and sliced tomatoes, one quart of water, three pinta of white broth, veal or chicken, ground thyme, mace, sage, and white pepper to taste. Boil thirty minutes. Then put in the clams with their liquor and the crackers. Boil thirty minutes longer. Skim the fat, add four ounces of butter

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