Clam Chowder

Ingredients

• % peck clams in the shells.
• 1 quart potatoes, sliced thin.
• 1 large tablespoonful butter.
• A 2-inch cube of fat salt pork.
• 1 quart milk.
• 1 or 2 onions.
• 6 butter crackers.
• 1 teaspoonful salt.
• % teaspoonful white pepper.

Method

1. 1

   Clam chowder is made in the same manner as fish chowder, substituting half a peck of clams for the fish.

2. 2

   Wash clams, put them in a kettle with half a cup of water, and heat until they open.

3. 3

   Remove clams from shells, cut into pieces, and reserve clam liquor.

4. 4

   Fry pork and onion, add potatoes soaked and scalded, and boiling water to cover.

5. 5

   When potatoes are soft, add clam liquor, seasoning, and clams.

6. 6

   Finally, add hot milk and serve.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 96. The excerpt below is the record exactly as published.

Clam Chowder. % peck clams in the shells. % teaspoonful white pepper. 1 quart potatoes, sliced thin. 1 large tablespoonful butter. A 2-inch cube of fat salt pork. 1 quart milk. 1 or 2 onions. 6 butter crackers. 1 teaspoonful salt.

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