Clam Chowder

Ingredients

• i peck of bard or soft Clams
• two onions
• six potatoes
• 1 pint of tomatoes
• lib. of hard biscuits
• a teaspoonful of salt
• half the quantity of pepper
• a little powdered thyme
• a little powdered savory
• a little powdered sweet marjoram

Method

1. 1

   Remove the clams from their shells, chop the soft parts, and boil them gently in water until tender.

2. 2

   Peel and slice the onions and potatoes.

3. 3

   Soak the hard biscuits in milk.

4. 4

   Layer the chopped clams, onions, potatoes, and tomatoes in a kettle, seasoning each layer.

5. 5

   Cover with cold water and boil gently for about twenty minutes until the potatoes and onions are tender.

6. 6

   Adjust seasoning and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 375. The excerpt below is the record exactly as published.

Clam chowder. Fig. 477. Clam. The following receipts have been carefully collected from the best American and other sources, and although the terms “soft,” “hard,” and “ little -necked ” Clams are mentioned, the same style of cooking will answer for all, or any ; but the little-necked Clams are usually eaten raw, like oysters. Clam Cliowcler. — (1) Take i peck of bard or soft Clams, remove them from their shells, cut the soft parts free, and chop the rest quite fine. Put the chopped parts into a deep kettle, with water enough to cover them, and boil them gently until they begin to grow tender. In the meantime peel and slice two onions, six potatoes, and 1 pint of tomatoes, and soak lib. of hard biscuits in milk, or crackers may be used without being soaked. When the chopped Clams are tender, take them out of the kettle with the skimmer, and put in all the other ingredients in layers, alternating with the Clams, and using the soft parts in addition. Season each layer with salt, pepper, and a little powdered thyme, savory, and sweet marjoram, and pour over enough cold water to entirely cover the chowder. Place the kettle over the fire where the chowder will boil gently for about twenty minutes ; then see if the potatoes and onions are tender. As soon as they are done, test the seasoning of the chowder, make it to taste, and serve. (2) Take about Goz. of pork, cut it up into small slices, put these into a 2qt. stew-pan, and either fry or bake until they are of a light-brown colour. Put about 21b. of raw and sliced potatoes, Rb. of onions cut into slices, and 2 breakfast- cupfuls of Clams in layers on the pork ; add 1 pint of milk and Clam-liquor (which has been previously strained) in equal parts, a teaspoonful of salt and half the quantity of pepper

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