Clam Chowder

Name: Clam Chowder
Ingredients: Twenty-five clams; four or five onions; 1/2 lb. salt pork; 1 dozen potatoes; 1 can tomatoes; celery as desired; parsley; salt; pepper

From The Wilson cook book, 1941

Presented as published in 1941. 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

4349Calories

198 gProtein

411 gCarbs

213 gFat

Full nutrition (34 nutrients)

Calories4349 kcal

Protein198 g

Carbohydrates411 g

Fiber49 g

Sugars43 g

Total Fat213 g

Saturated Fat76 g

Monounsaturated Fat97 g

Polyunsaturated Fat26 g

Omega-30.2 g

Cholesterol429 mg

Sodium6173 mg

Potassium9418 mg

Calcium761 mg

Iron33 mg

Magnesium682 mg

Phosphorus3295 mg

Zinc13 mg

Copper2.9 mg

Manganese4.5 mg

Vitamin D7 mcg

Vitamin C416 mg

Vitamin A962 mcg

Vitamin E7.7 mg

Vitamin K50 mcg

Vitamin B66.4 mg

Vitamin B12113 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)1.3 mg

Niacin (B3)26 mg

Folate454 mcg

Choline947 mg

Caffeine0 mg

Water2881 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 4. The excerpt below is the record exactly as published.

Clam Chowder Twenty-five clams, four or five onions, % lb. salt pork, 1 dozen potatoes, 1 can tomatoes, celery as desired, parsley, salt and pepper

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