Clam Chowder a la Thayer

Ingredients

• half a pound of fat salt pork
• fifty large hard-clams
• half a can of tomatoes
• a handful of celery
• the same of parsley
• a quart of onions
• half a dozen pilot-biscuit
• a little thyme
• two quarts of potatoes
• an eighth of a pint of Worcestershire sauce
• a little salt
• black pepper

Method

1. 1

   Put the fat salt pork in a saucepan and fry slowly.

2. 2

   Remove from fire and cool.

3. 3

   Chop the clams, tomatoes, celery, parsley, and onions.

4. 4

   Add the onions to the pork in the saucepan, then add the other ingredients with clam juice and enough water to cover.

5. 5

   Season with black pepper, salt, and Worcestershire sauce.

6. 6

   Stir to avoid burning and simmer until potatoes are done.

7. 7

   Add lemon slices five minutes before serving.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 9. The excerpt below is the record exactly as published.

Clam Chowder a la Thayer. Put half a pound of fat salt pork in a saucepan, let it fry slow- ly, and then remove it from the fire and put it aside to cool. Chop up fine fifty large hard-clams, also half a can of tomatoes, a handful of celery, the same of parsley, a quart of onions, half a dozen pilot- biscuit, a little thyme, and two quarts of potatoes SOUPS. 25 cut up in pieces about as large as a five-cent piece. Put the saucepan in which you have your pork again on the fire, add first the onions, and then the other ingredients, with the juice of the clams, and enough water to cover. Add black pepper, a little salt, and an eighth of a pint of Worcestershire sauce

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