Clam Chowder
From The Williamston cook book, 1950
Presented as published in 1950. 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
1289Calories
151 gProtein
142 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1289 kcal
Protein151 g
Carbohydrates142 g
Fiber17 g
Sugars13 g
Total Fat9.8 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol285 mg
Sodium5883 mg
Potassium3158 mg
Calcium470 mg
Iron19 mg
Magnesium328 mg
Phosphorus2335 mg
Zinc6.9 mg
Copper1.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A855 mcg
Vitamin E6.6 mg
Vitamin K12 mcg
Vitamin B61.5 mg
Vitamin B12109 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate185 mcg
Choline695 mg
Caffeine0 mg
Water1646 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 47. The excerpt below is the record exactly as published.
CLAM CHOWDER Grind up 1 quart clams with one large onion. Cut up 4 large white potatoes. Fry 4 slices side meat. Pour clams, onions and potatoes into the grease (remove meat). Put cup of water to it and all of clam juice.
Cook this with the app: pantry check, scaling, and the assistant.